Ingredients: 4 large orange bell peppers 1 lb ground beef ½ cup chopped onion ½ cup long grain rice 1 14.5 oz can diced tomatoes 1 cup water 1 tsp dried basil 3 cloves garlic, pressed 1 tsp salt 1 tbsp Worcestershire sauce ¼ tsp tabasco sauce ½ cup diced green chiles 1 tsp chili powder ½ tsp fresh ground pepper 1 cup shredded cheddar cheese Directions: Preheat oven to 350 degrees. In a medium saucepan, bring rice, tomatoes, salt, and water to a boil. Cover and cook on low for about 30 minutes, or until rice is tender. In the meantime, cut tops from the peppers, cutting close to the green stem (about ¼ to ½ inch max) with the knife pointing down. From a side view, the peppers should look intact. Gently pull out excess membrane from the center of each pepper. Then cut out eyes and a mouth for each pepper. Trim the stem of each pepper to remove seeds and excess flesh. Chop and save the cutouts to add to the meat mixture. Cook the peppers in a large pot of boiling water for 2 to 3 minutes. Fish them out gently with a slotted spoon and set aside upside down on a plate to drain. In a large skillet, cook the ground beef, chopped pieces of bell pepper, and onion until beef is browned. Once the rice is tender, add the rice mixture and all remaining ingredients - except cheese - to the meat mixture and cook down to eliminate any liquid (should take less than 5 minutes). Stir in the shredded cheese and then stuff the peppers with the meat mixture. If desired, decorate eyes and mouth with pieces of white cheese, black olives, capers, dried tomato, etc. Place in a 10x6x2 baking dish, cover, and bake at 350 degrees for 30 minutes. Preparation Time: 20 minutes Cooking Time: 1 hour Serves: 4 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Posted on: Mon, 27 Oct 2014 13:41:49 +0000
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