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1
Fill a large pot with water and bring to a boil.
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2
While water is coming to a boil, wash your peppers and cut off the tops.
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3
Clean out the inside of them until all the seeds are out and they are nice and clean.
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4
Put them into boiling water and cook until parboiled, they need to still be firm, not soft at all.
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5
When done drain and set aside.
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6
In a large fry pan boil the water then add the rice cover once it comes to a boil, then simmer and cover with lid.
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7
(You can use instant rice if you like.
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8
Just add it to the meat when I tell you to add the rice) cook for about 10 to15 minutes.
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9
If water is gone or very little left put rice in strainer and let sit.
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10
Wipe out the fry pan, put in your meat and onions and cook on med high until brown, stirring frequently.
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11
Once meat and onion brown strain any grease from the pan.
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12
Add the rice and the tomatoes, stir until mixed well.
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13
Add the pepper, salt , and cinnamon mix the spices very good into the meat and rice mixture, let simmer a few minutes.
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14
Pre-heat the oven to 350 Get an 8x8 pan(I recommend ceramic or glass) put a little of the juices and mix on the bottom of the pan.
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15
Fill your peppers with the mix and place in the pan, put the tops on the peppers.
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16
Cover with aluminum foil.
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17
Cook for 40 minutes.
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18
Take out of oven tilt the tops so you can see the mixture inside the peppers.
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19
Put the grated cheese on top of each pepper.
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20
Cover and place back in the oven for 10 more minutes.
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21
Take out and serve.
