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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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A recipe I adapted for myself Ingredients:
1 cup white rice |
2 cups water |
3 green bell peppers |
2 jalapeno peppers, chopped |
1 small onion, chopped |
4 garlic cloves, crushed and minced |
8 ounces lean ground beef, cooked and drained |
1 tablespoon italian herb seasoning |
1 cup tomato sauce |
2 ounces monterey jack cheese |
1 teaspoon salt |
1 teaspoon ground black pepper |
Directions:
1. Combine rice and water in a small saucepan.
2. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
3. Preheat oven to 400 degrees F (205C) Cut tops off peppers, seed insides, and arrange peppers in a large baking dish.
4. Chop usable portion of the tops.
5. Heat large skillet over medium heat.
6. Brown ground beef in skillet.
7. Stir in chopped peppers and onions in oil until soft.
8. Reduce heat to low, and continue cooking for 5 minutes.
9. Mix in cooked rice and 1 1/5 cups tomato sauce.
10. Season to taste with salt and pepper.
11. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
12. Cover, and bake about 45 minutes.
13. Uncover, top each pepper with jack cheese, and bake until cheese is melted and bubbly.
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