* Exported from MasterCook * Rice-Stuffed Peppers Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Vegetables Rice Meats Wrv Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---WALDINE VAN GEFFEN VGHC42A--- 2 lb Ground beef 1 md Onion -- chop 1 sm Green pepper -- chop 2 Cl garlic -- mince 1-1/2 ts Salt 1/2 t Pepper 1 10 oz Can Ro*Tel Tomatoes and chilies w/juice 1 14 1/2 oz Ca diced tomatoes w/juice 1 15 oz Can tomato sauce 3-3/4 c Water 1 tb Ground cumin 3 c Instant rice 4 md Green peppers -- remove tops, seed -- halve l'wise CHEESE SAUCE 1-1/2 lb Process American cheese -- cube 1 10 oz Can Ro*Tel diced tomatoes w/chilies and juice In a large kettle or Dutch oven, cook beef, onion, green pepper, garlic, salt and pepper until beef is browned; drain. Add tomatoes, tomato sauce, water and cumin. Simmer, uncovered for 10 minutes. Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes. Place peppers in a large pan of boiling water; boil for 4 minutes. Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13x9 baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350 for 1 hour. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers. Source: Taste of home. - - - - - - - - - - - - - - - - - -