Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Inside Out Stuffed Peppers




Source of Recipe


Beanbag






List of Ingredients



• 1 pound ground beef
  
• 1/2 cup onion, chopped
  
• 1 (16 ounce) can stewed tomatoes
  
• 1 large green pepper, chopped
  
• 1/2 cup long grain rice, uncooked
  
• 1/2 cup water
  
• 2 teaspoons worcestershire sauce
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1 cup cheddar cheese, shredded
  






Instructions



1. In a skillet, brown beef; drain. Transfer to a greased 2 quart casserole. Add the next 8 ingredients. Cover and bake at 350 degrees for 1 hour or until rice is tender. Uncover and sprinkle with the cheese; return to the oven until cheese melts, about 5 minutes.
   
2. Yield: 4 servings