Uncle Wilson’s Stuffed Bell Peppers
Makes 6 servings.
6 large red or green bell peppers
2 1/2 cups long-grain white rice
2 lbs. lean ground beef
1/2 medium-size sweet onion, such as Vidalia, diced
2 garlic cloves, finely chopped
1 14 1/2 oz. can diced tomatoes, with their juices
1 10-oz. can Rotel diced tomatoes and green chilis
16 oz. sharp cheddar cheese, grated (about 4 cups)
1/2 tsp. pepper
1 tsp. salt
Preheat the oven to 400 degrees.
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.
In a 9-by-13-by-2-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 the cheese melts.