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Stuffed Bell Peppers

2-2 1/2 lbs of cooked and strained ground beef (seasoned with garlic salt and pepper)
6 bell peppers (cut in half)
Shredded monterey jack cheese or mozarella
15 oz. can of tomato sauce
1/2 cup of cooked rice (seasoned with garlic salt and butter)
diced jalapenos
1 onion
1 can of diced green chiles

When cooking the meat, add the garlic salt, black pepper and onions. After straining it, add the green chiles. Let it brown and then add the cooked rice. Add the can of tomato sauce and mix well. When thats done, scoop the mixture to each individual bell pepper, of course, after you have cut them in half and cleaned out the seeds. Add a little bit of butter inside each bell pepper before you place the meat mixture inside. You can use a 13x8 dish and add a little bit of oil, just enough so that the bottom of it is covered. About six bell peppers fit into each. Place them in the oven, covered with aluminum foil @ 350-375 degrees. Cook it for 30 mins, then turn them. Cook for about another 30 mins. and check if there done. The easiest way to tell is when the bell pepper looks like its kind of shriveled, meaning it's cooked. As soon as you remove it from the oven, add the jalapenos on top of each bell pepper. Then place the cheese on top of each one. Cover it back up while the cheese melts.

Serves: 12

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This recipe was added on 17-Apr-2004 and has been viewed 16834 times.

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