Rice Stuffed Peppers

6 ingredients
4 steps

Ingredients

  • 4 medium bell peppers
  • 1 c. cooked rice
  • 1 (14 oz.) can stewed tomatoes, drained
  • 1/4 c. butter or margarine, melted
  • 2 1/2 Tbsp. dry onion soup mix
  • 1/2 c. shredded Cheddar cheese

Directions

  1. 1
    Cut off tops of bell peppers and remove seeds. Cook peppers 5 minutes in enough boiling water to cover them.
  2. 2
    Drain and set aside. Combine rice and next 3 ingredients.
  3. 3
    Stir well.
  4. 4
    Fill peppers with rice mixture and place in a 1-quart baking dish. Bake at 350° for 25 minutes. Sprinkle cheese over peppers and bake an additional 5 minutes.

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