Stuffed Green Peppers
4 Green Peppers (Cut long ways, Stem to Bottom)
1 1/2 Pounds Ground Chuck,(you can use ground Turkey, Chicken)
1 Pound Bacon
14.5 oz. Tomatoes
2 Cups Herb Seasoned Croutons
2 1/2 inches off a 2pound brick of Velveeta
2 Cups Cooked Rice (1 1/4 Cup uncooked)
1 28 oz. Tomato Sauce or Can of Tomato Juice
Cook your Rice...Salt the Water,(I taste the water and it should have a little salty taste) I cook my rice like I would cook Pasta, makes it easier than the traditional way.
Fry Bacon, Remove from pan and add your meat, yes right into the Bacon fat, Fry meat and then drain grease. This step really gives these peppers one of a kind flavor.
Add your Onion cook until tender, start adding other ingredients, the Tomatoes (rinse can with 1" of water)and croutons first let simmer (if croutons like they aren't getting soft add a little of your Tomato Juice)
Add Rice and Velveeta and crumbled up Bacon. Let cheese melt and always taste to see if you have enough salt, your mixture should not be real loose.
Cut your Peppers from the top where stem is to the bottom. When you fill your peppers, fill to the top of pepper, put in your pan and once you have all in pan pile them as high as you want with filling. Dump your Tomato Sauce or Tomato Juice in the pan until like half way up Peppers, If you don't have enough liquid use some water.
Bake Covered for about 1 hour and then uncovered for another 1/2 hour.
Serve with the sauce from the pan on top which is totally flavored from the Peppers. YUMMMM!
Watch video and cook along with me, real easy.!
Pairs Well With
This recipe is my mother Betty's. We have been making these forever and her recipe is the best I have had. I actually make these for some of my friends, they freeze them like softballs, take them out of freezer and bang you have dinner. So, yes they freeze beautifully! You will love them.