How to Make Roxanne's Stuffed Bell Peppers
- Cook the spanish rice with 1 TBSP butter and 1 cup of water bring it to a boil then simmer for 15 minutes
- Cut the tops off of the peppers and save the tops. Clean the seeds out of the peppers
- Combine the hamburger, diced onion, tomato paste and the spanish rice mix well. then fill the peppers up with the mixture putthe tops on the peppers, then put the peppers in a cassarole dish with a lid or if you don't have one just put them in a pan and cover with foil. If you have any of the mix left after filling the peppers just put the mix in the middle of the peppers. Bake in pre-heated oven at 375* for 1 hour 15 minutes. then top the peppers with cheddar cheese or a Kraft single.