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ACopsWife's Cheesy Stuffed Bell Peppers

Kraft Memeber Recipe
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Makes: 9 servings Total Time: 1 hr 15 min
Category: Dinner Entrees Sub Category: Beef Entrees

what you need
  • 1 lb. ground beef
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 lb. box Kraft Velveeta Cheese, cubed
  • 6 cups cooked rice
  • 9 large bell peppers
  • 1/4 cup Kraft Grated Cheddar Cheese (for topping)
make it
Brown ground beef in large skillet, or Dutch oven, and drain. Add the soups and cheese to the meat mixture, and simmer on low until the cheese is melted. Next add the cooked rice and mix together.

Cut the tops off of the bell peppers, discard them. Remove the vein and seeds from the inside, wash out peppers. Fill peppers with the meat and rice mixture. Put them in a large pan with sides, you will need to add about 1/4 of a cup of water to the pan, to keep them moist while baking.

Cover with foil and bake for 45 minutes, or until the peppers are cooked. Uncover and sprinkle with grated cheddar cheese, and let rest 5 minutes before serving.
Notes
I serve this with buttery toasted French bread.
Average Rating  (1)
Rated  by latoya203 on 9/19/2006 These stuffed bell peppers are better than my grandmother's! My 3 & 6 year old didn't even notice they were eating vegtables. If my little picky eaters will eat it, it must be good. Thanks for the great recipe!
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