Cheesy Stuffed Peppers Recipe
This is my favorite summertime supper because I can use peppers and tomatoes fresh from my garden.
Prep Time: 20 min
Cook Time: 30 min
|6||medium green peppers|
|1 1/2 pounds||ground beef|
|1||medium onion, chopped|
|1/2 teaspoon||sea salt|
|2 cups||(8 ounces) shredded Cheddar cheese|
|2 1/2 cups||, chopped tomatoes, (3 medium)|
|1 1/2 cups||cooked brown rice|
Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 6-8 minutes or until crisp-tender.
Meanwhile, brown beef, onion and salt in a skillet; drain. Cool slightly. Stir in the cheese, tomatoes and rice.
Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes or until heated through. Yield: 6 servings.