Wednesday, August 31, 2011

RSVP Collection No. 19 - Stuffed Peppers

Stuffed Peppers

6 large green peppers
1 lb. ground beef
1/2 c. chopped onion
1 16 oz. can tomatoes, cut up
1/2 c. long grain rice
1/2 c. water
1 t. salt
1 t. Worcestershire sauce
1 c. shredded American cheese

Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 c.; set aside. Cook the whole green peppers, uncovered, in boiling water for 5 minutes; invert to drain well. Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onion, and the 1/4 c. chopped green pepper till meat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and dash pepper. Bring to boiling; reduce heat. Cover and simmer 15 to 18 minutes or till rice is tender. Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2-inch baking dish. Bake, covered, in a 350 degree oven for 30 to 35 minutes. Serves 6.

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