Stuffed Green Bell Peppers (Oamc)

Yummy stuffed green peppers with extra rice stuffing on the side. Great simple dish that is easy to make, and easy to freeze. For meat & cheese lovers you can easily double the ground beef and cheddar.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 8  green bell peppers
• 1  lb ground beef
• 26  ounces  spaghetti sauce
• 29  ounces tomato sauce
• 1  cup water
• 8  ounces cheddar cheese, shredded
• 5  cups  instant cooked rice

Directions

1. Cut off the tops of the peppers and remove the core and seeds. Remove the stem from the tops -- dice up the tops; set aside.
2. Boil the green peppers completely submerged for about 5 minutes. Set aside to cool.
3. Fry ground beef until done -- add diced green peppers and cook until the darken; then drain any grease.
4. Add tomato sauce, spaghetti sauce & water, turn stove to low and let simmer for a minimum of 20 minutes. Simmering longer won't hurt it!
5. Turn off heat and add instant white rice and stir til all rice is saturated. Cover and let sit for 5 minutes.
6. Remove lid and slowly stir in cheddar (I often add extra cheese).
7. In a pan or casserole dish stuff the pre-cooked peppers. Put extra rice stuffing in the pan next to the stuffed peppers.
8. For 1/2 the servings simply freeze the other half. If you are making this for OAMC then you freeze it at this point.
9. Bake in oven at 350°F for 20 minutes then serve! To heat frozen meal simply heat at 350°F for 20 minutes or until heated through out.