GARLICKY RIBEYE STEAK KABOBS WITH ROASTED ASPARAGUS AND POTATOES

 

STUFFED BELL PEPPERS

So this recipe comes from my hubby! Every now and then he likes to get in the kitchen and cook a meal too! This is always nice for me because then I can kick back and watch him cook for a change of pace. I would have to say that this is a very nice little switch-up that he and I have going on. Although I have to say that I think I am the better cook but don’t tell him that!

He really loves stuffed peppers. He told me that he had really nice meal planned for. I was A-OK with that! I was not about to argue with that man if he wanted to cook! He told me that he was making stuffed peppers, but that he found a recipe where he could make these stuffed peppers in the crockpot. I was impressed because I had never thought about that before!

He served me a delicious meal of Mexican stuffed peppers. This recipe was so delicious! I knew that we were going to have to make this recipe again! He made a bunch of them and froze them in the freezer! I need to give my hubby some credit more often! He really made a delicious dinner. This is definitely a yummy recipe that I recommend everyone should try!

Ingredients:

• 6 medium green peppers

• 1 lb ground beef

• 1 chopped onion

• 1 (6 7/8 ounce) box of Rice-a-Roni mix, Spanish flavour

• 1 (16 ounce) can tomato sauce

• 1 teaspoon sugar

• 1 (14 1/2 ounce) can tomatoes (for use in making the rice)

• 1 cup shredded cheddar cheese or 1 cup American cheese

Directions:

1. Remove tops and seeds from peppers; parboil peppers for 5 mins and drain.
2. Place peppers in a baking dish.
3. Combine ground beef and onion and cook together until done.
4. Drain and set aside.
5. Prepare Rice-A-Roni according to package directions.
6. When rice is done,combine it with the beef and onion.
7. Fill peppers with rice mixture.
8. Mix the 1 teaspoons sugar with the tomato sauce and pour this AROUND the peppers (not over).
9. Cover the baking dish.
10. Bake at 350°F for 35 minutes and then uncover and top with the shredded cheese.
11. Bake uncovered for about 5 mins more to melt cheese.
12. Serve with the tomato sauce.

Enjoy!!