The Herald of Everett, Washington
HeraldNet on Facebook HeraldNet on Twitter HeraldNet RSS feeds HeraldNet Pinterest HeraldNet Google Plus HeraldNet Youtube
HeraldNet Newsletters  Newsletters: Sign up | Manage  Green editions icon Green editions


Weekend to-do list
HeraldNet Newsletter Delivered to your inbox each week.
Published: Wednesday, October 16, 2013, 12:01 a.m.

Stuffed peppers a family pleaser

Country singer Trisha Yearwood's 2010 cookbook, "Home Cooking with Trisha Yearwood," was a huge success and now has been released in paperback ($19.99).
The book is filled with family-friendly main dishes, lots of casseroles, tons of desserts and even a green gelatin salad.
This recipe for stuffed peppers is easy and economical.
Uncle Wilson's stuffed bell peppers
6 large red or green bell peppers
2 1/2 cups long-grain white rice
2 pounds lean ground beef
1/2 medium-size sweet onion, such as Vidalia, diced
2 garlic cloves, finely chopped
1 14 1/2-ounce can diced tomatoes, with their juices
1 10-ounce can Rotel diced tomatoes and green chilies
16 ounce sharp cheddar cheese, grated (about 4 cups)
1/2 teaspoon pepper
1 teaspoon salt
Preheat the oven to 400 degrees.
Cut the 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, then reduce the heat and simmer for 5 minutes. Remove from the heat.
In a large bowl, combine the ground beef, rice, tomatoes, pepper and salt and mix until blended.
In a 9-by-13-by-2-inch pan, place the bell peppers skin side down. Evenly divide the beef mixture among the pepper halves. Cover the pan with aluminum foil and bake for 40 minutes. Remove the foil and sprinkle the cheese on top. Return the pan to the oven, uncovered, for about 5 minutes, until the cheese melts.
Makes 6 servings.
Story tags » FoodCooking

Share your comments: Log in using your HeraldNet account or your Facebook, Twitter or Disqus profile. Comments that violate the rules are subject to removal. Please see our terms of use. Please note that you must verify your email address for your comments to appear.

You are logged in using your HeraldNet ID. Click here to update your profile. | Log out.

Our new comment system is not supported in IE 7. Please upgrade your browser here.

comments powered by Disqus
digital subscription promo

Subscribe now

Unlimited digital access starting at 99 cents, or included with any print subscription.