Stuffed Bell Peppers

6 medium bell peppers
1 pound ground beef
1/2 medium onion, chopped
1 can (14.5 oz.) tomatoes, with juice
2 cans (8 oz.) tomato sauce
1 teaspoon salt, or to taste
pepper to taste
1 cup instant rice *
1 cup shredded cheese

Pre-heat oven to 400 degrees F.

Cut tops from peppers clean out seeds and membrane. If pepper does not stand up straight, slice a little off the bottom of the pepper to level it out. Place peppers in a casserole dish.

Brown beef with chopped onion. Drain off excess fat; add tomatoes and tomato sauce. Salt and pepper to taste. Bring to a boil. Stir in uncooked instant rice, cover, remove from heat and allow to stand 3-4 minutes. *

Stir meat mixture (it may still be on the juicy side), spoon into peppers. Add a small amount of hot water to bottom of baking dish (3-4 tablespoons). Cover baking dish and bake in a pre-heated 400 degrees F oven for 25-30 minutes or until peppers are desired tenderness. Remove cover, sprinkle with cheese and bake a few minutes longer to melt cheese.

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