Main Dishes:

Stuffed Green Peppers

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Ingredients

6 medium green peppers
1 pound ground round
1 small onion
1/4 teaspoon pepper
1/4 teaspoon garlic salt
1 can (10 ounces) Rotel tomatoes and green chilies (with juice)
1 can (6 ounces) tomato paste
1 cup cooked rice
1/2 pound (8 ounces) Cheddar cheese, shredded

Instructions

Remove stem end of green pepper, making opening for stuffing. Remove seeds. Add peppers to a large Dutch oven of boiling water. Cook 5-7 minutes. Remove and place in a casserole dish. In a skillet, brown beef, onions, salt and pepper. Add can of Rotel tomatoes and green chilies and tomato paste. Stir well. Let simmer 5 minutes. Add shredded cheese and allow to melt. Stir in rice. Stuff mixture into peppers. Cover and bake at 375 degrees for 45 minutes.

Marion Elizabeth Erickson
Rock Island