The cheese sauce sets these stuffed peppers apart from any others.

Ingredients

• 2 pounds ground beef
• 1 medium onion, chopped
• 1 small green pepper, chopped
• 2 garlic cloves, minced
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 3-3/4 cup water
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 can (15 ounces) tomato sauce
• 1 tablespoon ground cumin
• 3 cups uncooked Minute® White Rice4 medium green peppers
• Cheese Sauce

Directions

In a Dutch oven, cook beef, onion, chopped green pepper, garlic, salt and pepper over medium heat until beef is no longer pink; drain.

1. Add the water, tomatoes, tomato sauce and cumin. Bring to a boil.
2. Reduce heat; simmer, uncovered, for 10 minutes.
3. Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes.
4. Remove tops and seeds from the peppers; cut in half widthwise. Place in a large pan of boiling water; boil for 4 minutes.
5. Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13-in. x 9-in. baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350° for 1 hour.

Yield: 8 servings.

Cheese Sauce

Ingredients

• 1-1/2 pounds process American cheese, cubed
• 1 can (10 ounces) diced tomatoes and green chilies, undrained

Preparation

1. In a saucepan, heat sauce ingredients until cheese is melted.
2. Serve over peppers.