[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Stuffed Pepper Jack Peppers[/title][fusion_text]Week of September 15th to September 19th, 2008
STUFFED PEPPER JACK PEPPERS
1/3 Cup Brown Rice, uncooked 6 Large Green Bell Peppers
2 Cans (10 1/2 oz. each) Tomato Soup 1 lb. Ground Beef
2 Tbs. Chopped Onion 1 Tsp. Garlic Salt
2 Cloves Garlic, minced 4 oz. Pepper Jack Cheese, shredded
Prepare brown rice as package label directs and set aside. (You will have about 1-1 1/2 Cups cooked rice) Slice off the top 3/4 inch of peppers and discard seeds and ribbing. Bring a large pot of water to a rolling boil. Reduce heat slightly and add peppers and caps. Boil gently for about 5 minutes, or until peppers are just tender but not soft. Remove peppers from water with a slotted spoon. Place upright in an 8 inch square baking dish and set aside. In a small mixing bowl, mix tomato soup and 1 cup water and set aside. Saute ground beef and onion in skillet over medium-high heat for about 5-10 minutes, until beef is no longer pink, stirring to break it up. Drain off any fat. Stir in 1 cup cooked rive, garlic salt, garlic and about 1/3 of the soup mixture. Stuff each pepper evenly with the meat mixture, packing it down gently. Pour remaining tomato mixture over peppers and cover dish loosely with foil. Bake about 45 minutes. Remove foil, sprinkle with cheese and bake, uncovered, for another 5-10 minutes, or until cheese is melted. Top with the pepper caps, if you like or prop them to the side of the pepper and serve.
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