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Rice-Stuffed Peppers

2 lb Ground beef
1 md Onion; chop
1 sm Green pepper; chop
2 cl Garlic; mince
1 1/2 ts Salt
1/2 ts Pepper
1 10 oz can ro*tel tomatoes and chilies w/juice
1 14 1/2 ounce 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.

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