Best Stuffed Peppers with Rice

 

 

6 medium green peppers

Boiling salted water

1 pound ground beef

1 small onion, chopped

8 oz. can kidney beans, drained

8 oz. can tomato paste

2-1/2 cups water

1-1/2 teaspoons salt

1 teaspoon sugar

3/4 teaspoon chili powder

1/4 teaspoon garlic salt

1/3 cup shredded Cheddar cheese (optional)

1 tablespoon butter or margarine (optional)

2-1/4 cups instant rice

 

Directions

 

You will need a 13x9-inch baking dish.

 

Preheat oven to 375 degrees.

 

With a sharp knife cut off the top of the green peppers and remove all of the seeds. Place peppers into the boiling salted water. Cook, uncovered, for 5 minutes. Drain.

 

In a large skillet, add the beef and the onion. Cook until the beef is brown. Add in the kidney beans, tomato paste, 1/4 cup of the water, 3/4 teaspoon of the salt, sugar, chili powder and the garlic salt. Stir to mix well.

 

Spoon the bean mixture into the green peppers. Place the stuffed peppers into the baking dish. Add enough water to cover the bottom of the dish. Bake for 25 minutes or until the peppers are tender. Sprinkle cheese on top.

 

Meanwhile, in a medium saucepan, combine the remaining 2-1/4 cups water, 3/4 teaspoon salt and the butter. Bring to a full boil. Add in the rice. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff rice with a fork. Serve rice with stuffed peppers.

 

Makes 6 servings.