8 medium bell peppers
1 lb (.5 kg). extra lean ground beef
1/3 cup (80 ml) chopped onion
3/4 cup (175 ml) Minute Rice
salt & pepper to taste
1 16 oz (448 grm). can stewed tomatoes
1 tbsp (15 ml) Worcestershire
1 cup (225 ml) grated cheddar cheese

Cut tops off peppers and remove seeds.
Par-boil for 5 minutes. Drain.
Brown meat and onion.
Add tomatoes, rice, Worcestershire, salt & pepper.
Cover and simmer about 5 minutes.
Add cheese and stir to melt.
Stuff peppers with meat mixture.
Place in baking dish and bake uncovered at 350 degrees (175 C.) for 25 minutes.
Comments
These are a delicious and leftovers freeze well. Just reheat in the microwave. A great way to use up your summer crop!

» Mulligan Stew
» Beef Patties Italian Style
» Beef Mechado
» Sloppy Joes
» Beef Rice
» Super Bowl Sunday Casserole
» Dad's Steak Rub
» S.O.S. (Marine Corp. Style)
» Garlic Pepper Beef Steak
» Beef Tripe
» Sweet And Sour MeatBalls(Fil-Am)
» Southern Pot Roast
» Asian Fire Beef
» Grilled Pepper Sirloin Steak
» Chicken Fried Steak