Ingredients
6 large green peppers
1 lb beef, Ground
1/2 cup onion, Chopped
1 (16 ounce) can tomatoes, diced
1/2 cup long grain rice
1/2 cup water
1 teaspoon salt
1 teaspoon worcestershire sauce
1 cup cheddar cheese, Shredded (about 4 ounces)
Directions
1Cut tops from green peppers; discard seeds and membranes.
2Chop enough of the tops to make 1/4 cup, set aside.
3Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
4Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
5Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and a dash of pepper.
6Bring to boiling, reduce heat. Cover and simmer about 20 minutes or till rice is tender.
7Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
8Bake, covered in a 350 degree oven for 30 minutes.
6 large green peppers
1 lb beef, Ground
1/2 cup onion, Chopped
1 (16 ounce) can tomatoes, diced
1/2 cup long grain rice
1/2 cup water
1 teaspoon salt
1 teaspoon worcestershire sauce
1 cup cheddar cheese, Shredded (about 4 ounces)
Directions
1Cut tops from green peppers; discard seeds and membranes.
2Chop enough of the tops to make 1/4 cup, set aside.
3Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
4Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
5Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and a dash of pepper.
6Bring to boiling, reduce heat. Cover and simmer about 20 minutes or till rice is tender.
7Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
8Bake, covered in a 350 degree oven for 30 minutes.
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