Sunday, June 5, 2011
Stuffed Green Peppers
4 green peppers
1 pound ground round or ground sirloin
1/4 c. chopped onion
1-2 cloves of garlic, chopped
Salt and pepper to taste
1-2 c. cooked rice, cooled or cold
14 1/2 oz. can petite diced tomatoes, undrained
4-8 oz. tomato sauce
1 tsp. hot sauce
1 Tbsp. chili powder
1/2 tsp. dried (or 1 tsp. fresh) oregano leaves
1 c. cheddar (or any favorite) shredded cheese (divided)
Cut and remove seeds from green peppers. Place in a glass dish and cover with plastic. Microwave for about 4-6 minute until softened, but not cooked.
In a large frying pan, cook ground beef, onion and garlic until browned. Drain fat and rinse to remove fat (if desired). Pat dry and return to pan. Add spices, rice and diced tomatoes until heated through. Add 3/4 c. cheese and stir.
Fill each green pepper to top and place "cap" on top and place in an 8x8 ungreased glass pan. At this point you can microwave to finish cooking or bake in a 350 degree oven until hot and bubbly and pepper is cooked to desired doneness (about 1/2 hour). Remove "cap" of green peppers and add the rest of the cheese to the top. Bake another 5 minutes until melted. Place cap back on the peppers and serve.
Serve with corn on the cob, fresh green beans, fresh beets, a fruit salad or another veggie. Tastes like Spanish rice in a green pepper! Can top with some fresh tomato just before serving to dress them up!