Western Stuffed Bell Peppers Recipes

Steps:

• Combine beef, onion, seasoning mix and egg in a large bowl.
• Add rice and mix well.
• Cut peppers in half lengthwise; remove seeds and membrane.
• Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.
• Place peppers, cut side up, on top of the tomatoes.
• Spoon beef mixture into peppers, mounding as necessary.
• Top each pepper with salsa.
• Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.
• Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!
• Serve with sour cream and additional salsa.

Steps:

• In a large kettle, cook beef, green pepper, garlic, salt, and pepper until beef is browned; drain. Add Ro-Tel, tomatoes, tomato sauce, water, and cumin.
• Simmer uncovered, for 10 minutes. Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand 5 minutes.
• Remove tops and seeds from the peppers; cut in halves lengthwise. Place in a large pot of boiling water; boil for 4 minutes. Drain peppers and stuff with meat mixture. Place any remaining meat mixture in an ungreased 9x13x2 inch baking dish; top with stuffed peppers, pressing down gently.
• Cover and bake at 350 for 1 hour.
• In a saucepan, heat remaining Ro-Tel and cheese, stirring until cheese is melted. Serve over peppers.