Categories: hamburg
Ingredients
- •2 pounds ground beef
- •1 medium onion, chopped
- •1 small green pepper, chopped
- •2 garlic cloves, minced
- •1-1/2 teaspoons salt
- •1/2 teaspoon pepper
- •3-3/4 cup water
- •1 can (14-1/2 ounces) diced tomatoes, undrained
- •1 can (10 ounces) diced tomatoes and green chilies, undrained
- •1 can (15 ounces) tomato sauce
- •1 tablespoon ground cumin
- •3 cups uncooked instant rice
- •4 medium green peppers
- •CHEESE SAUCE:
- •1-1/2 pounds process American cheese, cubed
- •1 can (10 ounces) diced tomatoes and green chilies, undrained
Directions
-
•In a Dutch oven, cook beef, onion, green pepper, garlic, salt and pepper over medium heat until beef is no longer pink; drain. Add the water, tomatoes, tomato sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
- • Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes.
- • Remove tops and seeds from the peppers; cut in half widthwise. Place 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 13-in. × 9-in. 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. Yield: 8 servings.