Makes:
4-5 stuffed peppers
Total Time:
1 hr 45 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Vegetarian Entrees
what you need
- 1 box Spanish rice
- 2 Tbsp. butter or margarine
- 2 or 3 green onions, finely chopped (with blades)
- 2 cups water
- 1 can petite diced tomatoes (undrained)
- 4-5 bell peppers, whole and washed
- Cooked lean ground beef or turkey (optional)
- Kraft Shredded Cheddar (or Mexican blend) cheese
make it
Brown rice vermicelli on medium heat with 2 Tbsp. butter or margarine and chopped onion. When vermicelli is golden brown, slowly add water, stirring. Add canned tomatoes. Bring mixture to a boil, stirring frequently. Reduce heat and simmer about 20 minutes or until rice is tender, stirring VERY frequently.
Cut the top off of the clean peppers, washing out the seeds. Layer rice, cooked meat (if desired), and cheese in the pepper "bowls".
Place stuffed peppers on a cookie sheet and bake in a 350 oven until cheese is melted and peppers are done.
Notes
If you decide to use ground beef or turkey, be sure it is lean and very well drained after it is cooked.
