Stuffed Peppers With Wild Rice Recipe

Ingredients

1 1/2 lb ground beef

1 medium onion, diced

1 tsp garlic, minced

1 cup tomatoes, diced

2 cup tomato sauce

1 tbsp cumin

1 cup wild rice

1 cup white rice

4 large green peppers

1 1/2 cup Monterey Jack cheese, grated

Preparation

Cook the wild rice. Cook the white rice. Set aside.

Brown the beef in a skillet. Drain off any excess fat. Add the onion and garlic. Cook until just soft. Add the tomatoes, tomato sauce and cumin. Bring to a boil, reduce the heat and simmer until slightly thickened (about 15-20 minutes).

Cut the tops off of the peppers. Remove any seeds. Place in boiling water for 3 minutes. Drain. Add the white and brown rice to the meat mixture. Fill the peppers with the mix. Place the peppers in a baking dish.

Bake at 350 for 45 minutes. Top with the cheese and bake for 15 minutes longer. Serve warm.

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