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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a nice stuffed pepper dish that came from a friend from the past. I like this because the meat in this does not turn into a HARD meatball. Pre-cooking it first and then mixing it with the cooked rice is the secret! Ingredients:
6 medium green peppers |
1 lb ground beef |
1 chopped onion |
1 (6 7/8 ounce) box rice-a-roni spanish rice mix |
1 (16 ounce) can tomato sauce |
1 teaspoon sugar |
1 (14 1/2 ounce) can tomatoes (for use in making the rice) |
1 cup shredded cheddar cheese or 1 cup american cheese |
Directions:
1. Remove tops and seeds from peppers; parboil peppers for 5 minutes and drain.
2. Place peppers in a baking dish.
3. Combine ground beef and onion and cook together until done.
4. Drain and set aside.
5. Prepare Rice-A-Roni according to package directions.
6. When rice is done,combine it with the beef and onion.
7. Fill peppers with rice mixture.
8. Mix the 1 teaspoons sugar with the tomato sauce and pour this AROUND the peppers (not over).
9. Cover the baking dish.
10. Bake at 350°F for 35 minutes and then uncover and top with the shredded cheese.
11. Bake uncovered for about 5 minutes more to melt cheese.
12. Serve with the tomato sauce.
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