Western Stuffed Bell Peppers

"From a cookbook called Steppingstone Cookery."
 
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photo by Darla Emerson photo by Darla Emerson
photo by Darla Emerson
Ready In:
1hr 20mins
Ingredients:
15
Serves:
8
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ingredients

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directions

  • In a large kettle, cook beef, green pepper, garlic, salt, and pepper until beef is browned; drain. Add Ro-Tel, 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 5 minutes.
  • Remove tops and seeds from the peppers; cut in halves lengthwise. Place in a large pot of boiling water; boil for 4 minutes. Drain peppers and stuff with meat mixture. Place any remaining meat mixture in an ungreased 9x13x2 inch baking dish; top with stuffed peppers, pressing down gently.
  • Cover and bake at 350 for 1 hour.
  • In a saucepan, heat remaining Ro-Tel and cheese, stirring until cheese is melted. Serve over peppers.

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Reviews

  1. I made this recipe for Pick~A~Chef Fall '07. My DH said it was a 5 star recipe. The only thing I wasn't sure about, was the water. I thought maybe it was to cook the rice and since it call for cooked rice, I left out the water.
     
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