This recipe was created by Whispy for a very easy to prepare supper. Spices can be added to individual taste, and cabbage leaves (cooked) can be used in place of the peppers, if you don't care for peppers. Just roll the meat mixture in the leaves and place the rolled leaves on a layer of meat mixture before baking.
4 Large Green Peppers, washed and top cut off and seeds removed.
1 lb. Ground Chuck
1 cup Instant Rice
1 quart Home Canned Tomatoes, undrained
1 8oz can Tomato Sauce
1 tbls. Chili Powder
1/2 tbls. Onion Powder
1 tsp. Salt
1/2 tsp. Pepper
Grated Cheese (to taste and appealing look)
Place the peppers in a microware safe baking dish up-side down (top down) and put about an inch of water in the bottom of the dish. cover with a paper towel and microwave on high for 7 or 8 minutes, just until the peppers start to get tender.
Preheat oven to 350 degrees.
Brown the ground chuck in a large skillet in a crumbly, loose form. When ground chuck is cooked add the remaining ingredients and bring to just short of a slow boil. Turn heat down to low and cover, simmering for about 20 to 30 minutes, or until rice is tender.
Pour water off the peppers and turn them over in the dish.
When the meat mixture is cooked spoon the meat mixture into the peppers and if there is any remaining just put it evenly in the bottom of the baking dish around the base of the peppers. Cover with foil and place in the preheated oven. Bake for 30 to 40 minutes or until the peppers are tender. Remove the foil and sprinkle with grated cheese and return to oven for about 5 min. or until cheese is melted.
This can be served with Buttered Corn and make a meal. [Serves four.}