STUFFED TOMATOES WITH RICE RECIPES

Name: Cheesy Stuffed Peppers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings.
Ingredients: 6 medium green peppers; 1-1/2 pounds ground beef; 1 medium onion, chopped; 1/2 teaspoon salt; 2 cups shredded cheddar cheese; 2-1/2 cups chopped tomatoes (3 medium); 1-1/2 cups cooked rice

CHEESY STUFFED PEPPERS RECIPE: HOW TO MAKE IT

Cheesy Stuffed Peppers Recipe: How to Make It image

This is my favorite summertime supper because I can use peppers and tomatoes fresh from my garden.—Betty DeRoad, Sioux Falls, South Dakota

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 7

Ingredients

6 medium green peppers
1-1/2 pounds ground beef
1 medium onion, chopped
1/2 teaspoon salt
2 cups shredded cheddar cheese
2-1/2 cups chopped tomatoes (3 medium)
1-1/2 cups cooked rice

Steps:

Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 6-8 minutes or until crisp-tender., Meanwhile, brown beef, onion and salt in a skillet; drain. Cool slightly. Stir in the cheese, tomatoes and rice., Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes or until heated through.

Nutrition Facts : Calories 419 calories, FatContent 21g fat (13g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 509mg sodium, CarbohydrateContent 26g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 31g protein.

RICE-STUFFED PEPPERS RECIPE: HOW TO MAKE IT

Rice-Stuffed Peppers Recipe: How to Make It image

Mother used to fix this wonderful, easy dish when we had company. She was from a family of fantastic Cajun cooks, so our food was always well-seasoned. In Louisiana, rice is part of many meals. The cheese sauce sets these stuffed peppers apart from any others I've tried. —Lisa Easley, Longview, Texas

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 10 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2 pounds ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3-3/4 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes with mild green chiles, undrained
1 can (15 ounces) tomato sauce
1 tablespoon ground cumin
3 cups uncooked instant rice
4 medium green peppers
CHEESE SAUCE:
1-1/2 pounds Velveeta, cubed
1 can (10 ounces) diced tomatoes with mild green chiles

Steps:

In a Dutch oven, cook beef, onion, chopped green pepper, garlic, salt and pepper over medium heat until beef is no longer pink; drain. Add the water, tomatoes, tomato sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes. , Remove tops and seeds from the peppers; cut in half widthwise. Place in a large pan of boiling water; boil for 4 minutes. , Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13x9-in. baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350° for 30 minutes. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers.

Nutrition Facts : Calories 662 calories, FatContent 33g fat (17g saturated fat), CholesterolContent 139mg cholesterol, SodiumContent 1964mg sodium, CarbohydrateContent 51g carbohydrate (12g sugars, FiberContent 5g fiber), ProteinContent 40g protein.

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