Stuffed peppers are a great weeknight meal for almost any family. Packed with protein and fiber, these are filling enough to satify a family’s hunger, but also delicious enough to please almost any child I know. Gooey Cheddar cheese is the perfect topper for these peppers. They also make great leftovers!
Uncle Wilson’s Stuffed Bell Peppers
Recipe from Home Cooking with Trisha Yearwood
6 large red or green bell peppers
2½ cups long-grain white rice (or rice of your choice)
2 pounds lean ground beef
½ medium-size sweet onion, such as Vidalia, diced
2 garlic cloves, finely chopped
1 14.5-ounce can diced tomatoes, with their juices
1 10-ounce can Rotel diced tomatoes and green chilies
16 ounces sharp Cheddar cheese, grated (about 4 cups)
½ teaspoon pepper
1 teaspoon salt
Preheat the oven to 400°F.
Cut the bell peppers in half, top to bottom. Remove the seeds and the ribs. Set aside. In a medium saucepan, cook the rice according to package directions. In a medium skillet, brown the ground beef, onion, and garlic. Drain the meat. In a medium saucepan, bring the tomatoes to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat. In a large bowl, combine the ground beef, rice, tomatoes, pepper, and salt and mix until blended.
In a 9 × 13 × 2-inch pan, place the bell peppers skin side down. Evenly divide the beef mixture among the pepper halves. Cover the pan with aluminum foil and bake for 40 minutes. Remove the foil and sprinkle the cheese on the top. Return the pan to the oven, uncovered, for about 5 minutes, until the cheese melts.
FROM GWEN: Before using, wilt the pepper halves in boiling water for about 5 minutes. This will reduce the cooking time from 40 minutes to 15.