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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 3 |
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I made some embellishments of my own over the years. Ingredients:
3 green peppers |
1/2 lb ground beef |
1 tablespoon green pepper, chopped |
1 (10 ounce) can rotel tomatoes & chilies |
1 (8 ounce) can tomato sauce |
1/4 teaspoon chili powder |
1 tablespoon onion, finely chopped |
1/2 teaspoon worcestershire sauce |
1/2 cup instant rice (uncooked) |
1/2 cup water |
1/2 cup colby or 1/2 cup cheddar cheese, grated |
Directions:
1. Remove tops and seeds from peppers and cook in boiling, salted water 3-5min.
2. invert to drain & cool.
3. Brown onion, chopped pepper, and ground beef in a skillet.
4. Add remaining ingredients except reserve 3tsp tomato sauce and the cheese.
5. Simmer for 10-15min.
6. Stuff the peppers with the filling and top with the reserved tomato sauce.
7. At this point you can either bake the peppers in a casserole dish in a 350deg oven or you can wrap them in foil, leaving the top open, and slow grill them for 35-04min.
8. At the end, top them with the cheese and bake for 5min longer.
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