Wednesday, May 3, 2017
Stuffed Mini Peppers
Stuffed Mini Peppers 1 pound ground beef ½ onion, finely diced 1 garlic close, minced 1, 14 ounce can diced tomatoes (with or without spice) 1 cup cooked white rice 12 mini peppers Salt & pepper 1 cup shredded Sharp Cheddar Preheat oven to 400 degrees. Cut the peppers in half top to bottom and remove the seeds and ribs. Set aside. Heat a large pan on medium-high heat with a little olive oil. Add onions and saute until soft, about 4 minutes. Crumble in ground beef and garlic and cook until beef is no longer pink. Remove from heat and drain grease. Add salt and pepper to taste, about a teaspoon of each. Stir rice and tomatoes into ground beef mixture. Using a small cookie scoop, fill each pepper with about 1 tablespoons of the meat mixture. Line the stuffed peppers in a 9"x13" pan. Cover the dish with foil and bake for 20-25 minutes. Remove the foil and top with shredded cheddar. Bake for another 5 minutes, or until cheese is completely melted. Serve immediately.