Stuffed Peppers

1. 1

   Cut tops from peppers; discard seeds and membranes.

2. 2

   Cook whole peppers and tops in boiling water for 5 minutes.

3. 3

   Invert to drain well; save water.

4. 4

   Sprinkle inside of peppers lightly with salt. In skillet, cook meat and onion until meat is browned and onion tender.

5. 5

   Drain off excess fat.

6. 6

   Add tomatoes, uncooked rice, salt, Worcestershire sauce, bouillon cube and pepper.

7. 7

   Bring to boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.

8. 8

   Stir in cheese, if desired.

9. 9

   Stuff peppers with meat mixture.

10. 10

    Place in baking dish.

11. 11

    Add 2 tablespoons pepper water to each pepper and put tops back on.

12. 12

    Add a little of the water around the peppers.

13. 13

    Cover and bake at 350u00b0 for 30 to 35 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.