No-Bake Stuffed Peppers

Yield: 6 servings

Ingredients

• 3 medium bell peppers
• 1 teaspoon granulated sugar
• 1/2 teaspoon basil
• 1 (15 ounce) can Hunt's sauce
• 3/4 pound ground beef
• 1 small onion, chopped
• 1/4 cup Minute Rice
• 1/2 teaspoon salt
• 1/2 cup grated Cheddar cheese
• 2 cups water
• 1/2 teaspoon salt
• 2 tablespoons butter or margarine
• 2 cups Minute Rice

Instructions

1. Cut bell peppers in half lengthwise. Parboil in boiling salted water for about 10 minutes. Drain well. Add sugar and basil to Hunt's sauce; set aside.
2. Brown ground beef and onion in large skillet; drain off any excess grease. Stir in 1/2 cup of the tomato sauce mixture, 1/4 cup Minute Rice and 1/2 teaspoon salt. Cover and simmer for 5 minutes; stir in grated cheese. Spoon meat mixture into peppers and place in skillet. Pour remaining sauce around peppers; cover and simmer for 5 minutes.
3. Meanwhile, bring water, salt and butter to a boil. Stir in 2 cups Minute Rice. Cover; remove from heat and let stand for 5 minutes.
4. Serve peppers with rice; top with the sauce and extra cheese.

Attribution

Source: Hunt's recipe - 1987