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Instructions |
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Core pepper and discard seeds. Rinse and place in a
large pot of hot water. Bring water to a boil and
remove from heat.
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Blend tomatoes in blender on the puree setting for
about 10 seconds. Pour tomatoes in with rice.
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In a frying pan, crumble the ground beef and
sprinkle with half of the salt; brown until cooked
through. Drain meat on paper towels and add to rice-
tomato mixture. Add remaining salt and pepper. Stir
well.
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Remove peppers from water and drain. Place
peppers, with cavity side up, in a deep casserole
dish or baking pan. Spoon rice mixture into pepper
cavities.
Bake at 350 F (180 C) for 20 minutes. Top each
pepper with cheese and bake until cheese is
melted.
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Originally Submitted
1/29/2013
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