Ingredients
2 pounds ground beef1 medium onion, chopped1 small green pepper, chopped2 garlic cloves, minced1 teaspoon salt1/2 teaspoon pepper3-3/4 cups water1 can (14-1/2 ounces) diced tomatoes, undrained1 can (10 ounces) diced tomatoes with mild green chiles, undrained1 can (15 ounces) tomato sauce1 tablespoon ground cumin3 cups uncooked instant rice4 medium green peppersCHEESE SAUCE:1-1/2 pounds Velveeta, cubed1 can (10 ounces) diced tomatoes with mild green chiles
Preparation
In a Dutch oven, cook beef, onion, chopped green pepper, garlic, salt and pepper over medium heat until beef is no longer pink; drain. Add the water, tomatoes, tomato sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes.
Remove tops and seeds from the peppers; cut in half widthwise. Place in a large pan of boiling water; boil for 4 minutes.
Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13x9-in. baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350° for 30 minutes. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers.
