Did you know?
These colorful vegetables are a great addition because they add a variety of bright colors to the meal. Green and purple peppers have a slightly bitter flavor, while the red, orange and yellows are sweeter and almost fruity. Bell peppers are great raw or cooked although they tend to lose some of their bright color when they are cooked.
Bell peppers are rich sources of antioxidants and vitamin C. Though they are all technically the same plant, red peppers have a higher nutritional value than green and yellow peppers. In fact, they have twice the vitamin C content of green peppers.
Ground Beef Stuffed Bell Peppers With Cheese
- 1lb beef, Ground
- 6 large green peppers
- 1⁄2cup onion, Chopped
- 1(16 ounce) can tomatoes, diced
- 1⁄2cup long grain rice
- 1⁄2cup water
- 1teaspoon salt
- 1teaspoon Worcestershire sauce
- 1cup cheddar cheese, Shredded (about 4 ounces)
- Cut tops from green peppers; discard seeds and membranes.
- Chop enough of the tops to make 1/4 cup, set aside.
- Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
- Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
- Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and a dash of pepper.
- Bring to boiling, reduce heat. Cover and simmer about 20 minutes or till rice is tender.
- Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
- Bake, covered in a 350 degree oven for 30 minutes.