Summer is a great time for this yummy dish! Use your surplus peppers and freeze some for a later use.
- 1 lb lean ground beef or turkey
- 1 can Diced Tomatoes with Garlic and Basil (I use Muir Glen)
- 2/3 cup long grain rice
- 1 cup water
- 1 cup shredded cheddar cheese
- 2 large green peppers
Brown beef in a large skillet and season with salt and pepper. Drain and add tomatoes, rice and water. Bring to a boil and reduce heat to simmer. Simmer for about 20 minutes or until rice is tender. Add cheese and stir to melt.
Meanwhile, cut peppers in half and remove stems and seeds. Blanch in boiling water for about 3 mintues. Remove from water and salt insides; invert peppers on a towel until ready to stuff.
Stuff peppers with beef/rice mixture. Place remainder of the mixture in a lightly greased 8×8 baking dish. Place pepper on top and sprinkle with extra cheese, if desired.
Bake at 375 for 15 mintues; remove from oven and let rest for 5 minutes before serving.
*This is one of my husband’s favorite dishes, but I usually only make it in the summer when peppers are on sale or we manage to grow some for ourselves!