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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe is from my ancient 1970's version of Better Homes and Gardens cookbook. :) It was always my boys favorite growing up. I used to make double the filling and bake what didn't fit in the peppers around them. Ingredients:
6 medium green peppers |
1 lb lean ground beef |
1/3 cup chopped onion |
1 (1 lb) can tomato |
1/2 cup water |
1/2 cup uncooked long-grain rice |
1 teaspoon worcestershire sauce |
4 ounces american cheese |
1 dash salt |
1 dash pepper |
Directions:
1. Cut of the tops of the peppers and remove the seeds and membrane.
2. Precook the peppers in boiling salted water for about 5 minutes and drain on paper towel.
3. Sprinkle inside of peppers with a little salt or parmesan cheese.
4. Cook the ground beef with the onion until meat is browned.
5. Drain grease.
6. Season with salt and pepper (if desired).
7. Add canned tomatoes, water, uncooked rice and Worcestershire sauce.
8. Cover pan and simmer until rice is tender; about 15 minutes.
9. Stir in the American cheese.
10. Stuff peppers and stand upright in baking dish.
11. Bake, uncovered, at 350 degrees for 30 minutes.
12. Note: When I make them ahead and refrigerate them, I cook them for 40-45 minutes.
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