Product Recipes
- 6 medium red or green peppers
- 1 pound lean ground beef
- 3/4 cup precooked rice
- 1/2 cup chopped onion
- 1 tbsp Canola oil
- 1 cup shredded sharp Cheddar cheese
- 2 cups stewed tomatoes or 2 cups chopped fresh tomatoes
- 2 tbsps Worchestershire sauce
- 1/2 tsp garlic salt
- 1/8 tsp pepper
Preheat oven to 350° F. Cut tops off peppers, remove seeds and membranes. Precook peppers in boiling water about 5 minutes, drain (for crisp peppers omit precooking). Brown meat and onion in Canola oil. Add tomatoes, rice, worcestershire sauce, and garlic salt and pepper to taste. Cover and simmer until rice is almost tender, about five minutes. Add cheese. Stuff peppers with mixture, stand upright in baking dish and bake in 350° F oven for 25 minutes. If desired sprinkle with more cheese. (If fresh tomatoes are used, rice should be cooked first and then added to mixture.) As an option use fresh tomatoes, instant rice, and 1 small can of tomato juice.
