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Mexican Stuffed Peppers
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1 lb. ground beef
1 onion, chopped
1/2 tsp salt
1/2 tsp. pepper
1 clove of garlic, minced
1 (10 oz.) can diced tomatoes with chilies (Rotel)
1 (8 oz.) can tomato sauce
1 tsp. ground cumin (optional)
3/4 c. instant rice, uncooked
5 medium size peppers, tops cut-off and seeds removed
5 slices of American cheese
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In a large skillet, cook beef and onion. Drain the grease. Mix in salt, pepper, garlic, diced tomatoes with chilies, tomato sauce, cumin and uncooked rice. Cook at medium heat for 5 minutes.
Place peppers in a large pan of boiling water; boil for 1 1/2 to 3 minutesor until peppers change color. Remove peppers from boiling water and drain in a collander. Set 5 peppers upright in a casserole dish. Stuff peppers with meat mixture. Bake uncovered in a 350 degrees oven for 30 minutes. Top with cheese slices and then return to oven until cheese is melted. Makes 5 servings.
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