Categories: Beef- main dish
Ingredients
- 6 large red or green bell peppers
- 2 1/2 cups long-grain white rice
- 2 lb. lean ground beef
- 1/2 sweet onion, diced
- 2 cloves garlic, finely chopped
- 1 (14 1/2 oz.) can diced tomatoes, with juices
- 1 (10 oz.) can Ro-tel diced tomatoes and
- green chiles
- Salt and ground black pepper
- 4 cups grated sharp cheddar cheese
Directions
- Heat oven to 400 degrees.
- 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.
- In a medium saucepan, bring the tomatoes and Ro-tel to a boil, then reduce the heat and simmer for 5 minutes. Remove from heat.
- In a large bowl, combine the beef mixture, rice, tomatoes, salt and pepper to taste and mix until blended.
- In a 9×13 inch baking dish, place the bell peppers skin side down. Divide the beef mixture among the pepper halves. Cover the pan with aluminum foil and bake 40 minutes. Remove the foil and sprinkle the cheese on top. Return the pan to the oven, uncovered, for 5 minutes or until the cheese melts.