Spanish Stuffed PeppersAdd to Cookbook original
- 4 (whole) bell peppers
- 1 (package) Spanish rice, prepared according to packed directions
- 1 1/4 (pound) ground beef
- 1 1/4 (tablespoon) ketchup
- 2/3 (cup) monterey jack cheese
- Cut tops off pepper, wash and boil in pot, covered, for 5 minutes. In a skillet brown ground beef, drain and reserve. Add Spanish rice and ketchup.
- Stuff peppers with ground beef mixture. Bake at 375 degrees F for 20 minutes. Top off with grated cheese.