Stuffed Peppers with Rice

Name: Stuffed Peppers with Rice
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8 servings
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

Total Time Prep: 40 min. Bake: 30 min.

Yield 8 servings

Contest Winner

Test Kitchen Approved

Next time you need a comforting dinner, these stuffed peppers with rice will answer the call. With tender peppers, rice, beef and velvety cheese, the balance of flavors and textures is on point.

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

Directions

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

1 stuffed pepper half: 662 calories, 33g fat (17g saturated fat), 139mg cholesterol, 1964mg sodium, 51g carbohydrate (12g sugars, 5g fiber), 40g protein.

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

Recipe Creator