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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is my favorite summertime supper because I can use peppers and tomatoes fresh from my garden.Betty DeRoad, Sioux Falls, South Dakota Ingredients:
6 medium green peppers |
1-1/2 pounds ground beef |
1 medium onion, chopped |
1/2 teaspoon salt |
2 cups (8 ounces) shredded cheddar cheese |
2-1/2 cups chopped tomatoes (3 medium) |
1-1/2 cups cooked rice |
Directions:
1. Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 6-8 minutes or until crisp-tender.
2. Meanwhile, brown beef, onion and salt in a skillet; drain. Cool slightly. Stir in the cheese, tomatoes and rice.
3. Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes or until heated through. Yield: 6 servings.
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