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Stuffed Peppers Recipe

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This recipe for Stuffed Peppers, by , is from Our Family's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Shawn Harrison

Category:
Category:

Ingredients:  
Ingredients:  
6 large red or green bell peppers
2 cups long-grain white rice (or rice of your choice)
2 lbs lean ground beef
medium-size sweet onion, diced
2 garlic cloves, finely chopped
1 14.5-oz can diced tomatoes, with their juices
1 10-oz can Rotel diced tomatoes and green chiles
16 oz sharp cheddar cheese, grated (about 4 cups) (or cheese of your choice)
tsp pepper
1 tsp salt

Directions:
Directions:
Preheat the oven to 400F.

Cut the bell peppers in half, top to bottom. Remove the seeds and the ribs. Set aside. In a medium saucepan, cook the rice according to package directions. In a medium skillet, brown the ground beef, onion, and garlic. Drain the meat. In a medium saucepan, bring the tomatoes to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat. In a large bowl, combine the ground beef, rice, tomatoes, pepper, and salt and mix until blended.

In a 9132-inch pan, place the bell peppers skin side down. Evenly divide the beef mixture among the pepper halves. Cover the pan with aluminum foil and bake for 40 minutes. Remove the foil and sprinkle the cheese on the top. Return the pan to the oven, uncovered, for about 5 minutes, until the cheese melts.

Personal Notes:
Personal Notes:
For additional flavor, I sometimes add taco seasoning the the ground beef.

 

 

 

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