Ever since I’ve been a young girl I’ve always enjoyed stuffed peppers. My mom had the best recipe for these yummy little things. In fact, this is my mom’s recipe but with one little twist. I’ve added cheese to the mix! You know, other countries say that Americans use too much cheese but to that, I say, “nonsense”! Cheese is amazingly good and it takes an already awesome tasting recipe to another level of deliciousness.
My kiddos normally don’t like stuffed peppers but with the addition of some much-loved cheddar cheese, they were more than thrilled to be having them for dinner.
Ingredients
6 green bell peppers
1 1⁄2 lbs lean ground beef
1⁄2 cup chopped onion
3⁄4 cup cooked rice
1 egg
2 (15 ounce) cans Italian stewed tomatoes, divided
1 teaspoon Lawrey’s seasoning salt
1⁄2 teaspoon black pepper
1⁄2 teaspoon garlic powder
1 teaspoon Heinz Worcestershire sauce
1 (8 ounce) package Kraft shredded cheddar cheese, divided
Instructions
Cut off portions of tops of bell pepper, and remove seeds and membranes.
Place in roaster with salted water and boil.
Cook 10 minutes so they will be only partially done.
Drain and set aside to cool.
In a large skillet, brown ground beef and onion and drain. Add rice, egg, 1 can tomatoes, Worcestershire and seasonings, and simmer for 5 minutes.
Remove from the heat and add 1 cup cheese and mix well.
Stuff peppers with mixture and set upright in buttered, round baking dish(you may have to trim little slivers off bottoms of peppers so they will sit upright.).
Pour remaining can of tomatoes over top and around peppers.
Bake uncovered at 350 degrees for 25 minutes.
Remove from oven and sprinkle remaining cheese on top and return to oven for 10 minutes.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Replace the tops of the peppers after you’ve stuffed them if you want.