The Farmer Family Cookbook

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Ingredients

• 61 large bell peppers
• 2.50.41666666666667 cups white rice
• 20.33333333333333 lbs ground beef
• .50.083333333333333 medium onion, diced
• 20.33333333333333 cloves garlic, minced
• 142.3333333333333 oz can diced tomatoes with juice
• 101.6666666666667 oz can diced tomatoes with chiles
• 162.6666666666667 oz grated sharp cheddar cheese (about 4 cups)
• .50.083333333333333 tsp pepper
• 10.16666666666667 tsp salt

Steps

1. Preheat oven to 400F.
2. Cut bell peppers in half, top to bottom. Remove the seeds and the ribs. Set aside. In a medium saucepan cook the rice according to package directions. In a medium skillet, brown the ground beef, onion and garlic. Drain the meat. In a medium saucepan, bring the tomatoes to a boil, reduce heat and simmer for 5 minutes. Remove from heat. In a large bowl combine the ground beef, rice, tomatoes, salt and pepper. Mix until blended, In a 9x13 inch pan, place peppers skin side down. Evenly divide the beef mixture among the pepper halves. Cover the pan with foil and bake for 40 minutes. Remove foil and sprinkle cheese on top. Return to oven and bake uncovered for 5 more minutes or until cheese melts. Note: Before filling the peppers, you can wilt the pepper halves in boiling water for about 5 minutes to reduce the cooking time from 40 minutes to 15 minutes.