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| Baked Stuffed Peppers |
"Stuffed peppers recipe that I've give you."
Ingredients :
- four inexperienced bell peppers, tops and seeds removed (reserve tops)
- 1 pound ground pork
- 1/2 cup chopped onion
- 1 (14.Five ounce) can diced tomatoes with juice
- 1/2 cup long grain white rice
- half cup water
- 1 teaspoon Worcestershire sauce
- 1 pinch salt
- 1 pinch ground black pepper
- 1 cup shredded Cheddar cheese
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 1H35M |
|---|
- Chop sufficient reserved green pepper tops to same 1/four cup; discard final tops or use for another reason. Set chopped pepper apart. Watch Now
- Place hollowed-out green peppers in a microwave-secure dish; cowl and prepare dinner in microwave until shiny inexperienced and steaming, about 3 minutes. Set peppers apart. Watch Now
- Cook and stir ground red meat in a skillet with reserved chopped pepper tops and onion over medium heat till pork is browned, the juices run clear, and the onion is translucent, approximately 10 mins; drain excess grease. Pour in diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper; deliver to a boil. Reduce warmness to low, cowl skillet, and simmer till rice is smooth, about half-hour. Watch Now
- Preheat oven to 350 levels F (one hundred seventy five tiers C). Watch Now
- Stir cheese into floor beef-rice aggregate and spoon combination into precooked peppers. Set peppers upright in an 8x8-inch baking dish. Watch Now
- Bake in the preheated oven till cheese is melted and the peppers are smooth, about half-hour. Watch Now
Notes :
- Reynolds® Aluminum foil can be used to hold food wet, cook it flippantly, and make smooth-up easier.
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