There’s a great tip listed in the book I marked where the change would be below with a ** the tip is: Before using, wilt the pepper halves in boiling water for about 5 minutes. This will reduce the cooking time from 40 minutes to 15.
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Uncle Wilson’s Stuffed Bell Peppers
(Adapted from Home Cooking with Trisha Yearwood)
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6 large red or green bell peppers (I used Poblano Peppers)
2 1/2 cups long grain white rice
2 pounds lean ground beef
1/2 medium size sweet onion, such as Vidalia, diced
2 garlic cloves, finely chopped
1 (14.5 ounce) can diced tomatoes, with their juices
1 (10 ounce) can Rotel diced tomatoes and green chilies
16 ounces sharp Cheddar cheese, grated (about 4 cups)
1/2 teaspoon pepper
1 teaspoon salt
I also added the following seasonings: cumin, red pepper flakes, cayenne pepper and Mrs. Dash)
Preheat oven to 400 degrees F.
Cut the bell peppers in half, top to bottom. Remove the seeds and the ribs, Set aside.
In a medium saucepan, cook the rice according to package directions. In a medium skillet, brown the ground beef, onion and garlic.
Drain the meat. In a medium saucepan, bring the tomatoes to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat.
In a large bowl, combine the ground beef, rice, tomatoes, pepper and salt and mix until blended.
I went ahead and took the advice of the tip in cooking the peppers to cut down on the cooking time.
In a 9x13x2 inch pan, place the bell peppers skin side down. Evenly divide the beef mixture among the pepper halves.
Cover the pan with aluminum foil and bake for 40 minutes**. Remove the foil and sprinkle the cheese on top.
Return the pan to the oven uncovered, for about 5 minutes, until cheese melts.