Stuffed Peppers

1 pound lean ground beef
1 onion, chopped
1/2 cup uncooked instant rice – I have usually just used already steamed rice, about 1 c. cooked
1/2 cup water
2/3 (14.5 ounce) can Mexican stewed tomatoes - or 1 can (14.5 oz.) Rotel
2/3 (14.5 ounce) can stewed tomatoes, chopped
salt and pepper to taste
4 large green bell peppers
1 (8 oz.) can tomato sauce, optional
4 slices cheddar cheese
sour cream - optional

In a large skillet or medium stock pot, brown the beef and onion over medium heat. Drain fat. Add rice, water, diced tomatoes, and stewed tomatoes. Season with salt and pepper. Simmer until rice is tender. Preheat oven to 325 degrees.

Cut the tops off the bell peppers and clean out the seeds and membrane. (Note: You may have to slightly slice the bottom of the peppers to make them stand up.) Fill peppers with meat mixture. Add one slice of cheese on top of each pepper.

Place in a casserole dish and bake in a preheated oven for 45 min. covered or until peppers are as tender as you like. Served topped with tomato sauce and/or sour cream. Serves 4 NOTE: When I make my rice ahead of time I just mix the stuffing ingredients with the rice and stuff the peppers. Then you omit the water. listed under Beef on Nancy's message board.
Chris in NM