Susan's Stuffed Peppers (rice and beef)
TIP: you can use the small sweet peppers available now-a-days, and make them appetizer sized!
- 6 large
- bell peppers-i prefer green- flat bottoms so they will stand upright
- 1 lb
- lean ground beef
- 1 medium
- onion chopped
- 2 c
- rice, long grain
- 1 can(s)
- diced tomatoes-29 oz
- 3 large
- garlic cloves-minced
- knorr beef bouillon cubes- or 4 smaller cubes
- 2 c
- 1/2 tsp
- black pepper
- 6 slice
- cheese (i use american because i always have it)
How to Make Susan's Stuffed Peppers (rice and beef)
- 1VEG PREP
Cut off the tops of the peppers and use a spoon to gently scrape out the ribs and seeds.
Salvage all the pepper flesh from around the stem and chop it, along with the onions and garlic.
- 2BLANCH PEPPERS
Bring a large pot of water to a rapid boil and blanch the peppers for 1 minute. Remove with a slotted spoon, or tongs and turn upside down on paper toweling to drain and cool.
- 6Using a spoon, fill the peppers fully, pressing down and mounding the top slightly. Place in a casserole dish-extra stuffing can also be placed in one end of the dish.
Bake for 30 minutes.
Top each with one slice of american cheese, return to oven for 10-15 minutes until melted and edges begin to brown....you see here I baked mine a little too long...and used white american cheese.