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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Mother used to fix this wonderful, easy dish when we had company. She was from a family of fantastic Cajun cooks, so our food was always well-seasoned. In Louisiana, rice is part of many meals. The cheese sauce sets these stuffed peppers apart from any others I've tried. Ingredients:
2 pounds ground beef |
1 medium onion, chopped |
1 small green pepper, chopped |
2 garlic cloves, minced |
1-1/2 teaspoons salt |
1/2 teaspoon pepper |
3-3/4 cup water |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
1 can (15 ounces) tomato sauce |
1 tablespoon ground cumin |
3 cups uncooked instant rice |
4 medium green peppers |
cheese sauce: |
1-1/2 pounds process american cheese, cubed |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
Directions:
1. In a Dutch oven, cook beef, onion, green pepper, garlic, salt and pepper over medium heat until beef is no longer pink; drain. Add the water, tomatoes, tomato sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes.
3. Remove tops and seeds from the peppers; cut in half widthwise. Place in a large pan of boiling water; boil for 4 minutes.
4. Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13-in. x 9-in. 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. Yield: 8 servings.
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