Uncle Wilson’s Stuffed Bell Peppers

Categories: Beef

Ingredients

• 6 large red or green bell peppers
• 2 1/2 c. long-grain white rice (or rice of your choice)
• 2 lbs. lean ground beef
• 1/2 medium-size sweet onion, diced
• 2 garlic cloves, finely chopped
• 1 (14.5 oz) can diced tomatoes, with their juices
• 1 (10 oz) can Rotel diced tomatoes and green chiles
• 16 oz. sharp cheddar, grated (about 4 cups)
• 1/2 t. pepper
• 1 t. salt

Directions

1. eheat the oven to 400.

2. 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 pkg. 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.

3. 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.

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