Beef, Main Dishes, Vegetables

Stuffed Green Peppers

  • 2 large Green peppers
  • 3/4 pounds Ground beef
  • 1/3 cups Onions, chopped
  • 1 -7 1/2 oz cans Tomatoes,cut up
  • 1/3 cups Long grain rice
  • 1 tablespoons Worcestershire sauce
  • 1/2 teaspoons Dried basil, crushed
  • 1/2 cups American cheese, shredded

    • Halve peppers lengthwise, removing stemends, seeds, and membranes. Immerse peppers into boiling water for 3 minutes. Sprinkle insides with salt. Invert on paper towels to drain well.

    In a skillet cook meat and onion till meat is brown andonion is tender. Drain fat. Stir in undrained tomatoes, uncooked rice, worcestershire, basil, 1/2 cup water, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer for 15 to 18 minutes or till rice is tender. Stir in 1/4 cup of the cheese. Fill peppers with meat mixture. Place in an 8x8x2-inch baking dish with any remaining meat mixture.

    Bake in a 375° oven about 15 minutes or till heated through. Sprinkle with remaining cheese. Let stand1 to 2 minutes.

    4 servings

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Vanessa Myers of Fort Worth, TX. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!