Stuffed Green Bell Peppers (Oamc)

• green bell peppers↗8
• lb ground beef↗1 lb
• ounces spaghetti sauce↗26 ounces
• ounces tomato sauce↗29 ounces
• cup water↗1 cup
• ounces cheddar cheese, shredded↗8 ounces
• cups instant cooked rice↗5 cups

Step-by-step instructions

1. 1

   Cut off the tops of the peppers and remove the core and seeds. Remove the stem from the tops -- dice up the tops; set aside.

2. 2

   Boil the green peppers completely submerged for about 5 minutes. Set aside to cool.

3. 3

   Fry ground beef until done -- add diced green peppers and cook until the darken; then drain any grease.

4. 4

   Add tomato sauce, spaghetti sauce & water, turn stove to low and let simmer for a minimum of 20 minutes. Simmering longer won't hurt it!

5. 5

   Turn off heat and add instant white rice and stir til all rice is saturated. Cover and let sit for 5 minutes.

6. 6

   Remove lid and slowly stir in cheddar (I often add extra cheese).

7. 7

   In a pan or casserole dish stuff the pre-cooked peppers. Put extra rice stuffing in the pan next to the stuffed peppers.

8. 8

   For 1/2 the servings simply freeze the other half. If you are making this for OAMC then you freeze it at this point.

9. 9

   Bake in oven at 350°F for 20 minutes then serve! To heat frozen meal simply heat at 350°F for 20 minutes or until heated through out.