50 minutes
Quite easy to make and the colored peppers will look lovely on your plates.
  • 6 large peppers (any color)
  • 1 lb ground beef
  • 1⁄2 cup chopped onions
  • 1 can diced tomatoes (16 ounces)
  • 1⁄2 cup long grain rice
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons Hot Pepper sauce 
  • 1 cup shredded Cheddar Cheese (about 4 ounces)
  1. Cut off the tops of peppers; discard seeds and membranes.
  2. Chop enough of the tops to make 1/4 cup, set aside.
  3. Cook the whole peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
  4. Sprinkle insides of the peppers lightly with salt.
  5. In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
  6. Drain off excess fat. Add drained tomatoes, salt, Worcestershire, Hot Pepper sauce and a dash of pepper.
  7. In a separate pot put water bring to boil add rice cook until rice is soft. if needed add more water.
  8. Add rice to beef mixture.
  9. Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
  10. Bake, covered in a 350ºF. (175º Celcius) oven for 30 minutes. In the last 5 minutes add any remaining cheese to the top of the peppers.

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