Stuffed Bell Peppers

Andrea Greer's stuffed bell pepper with spanish rice


1 pound ground beef

1 box of Spanish rice

6 green bell peppers

1 cans tomato sauce

6 Sliced Provolone


1. Preheat oven to 350 F.

2. Cook of the rice in a saucepan, in a different pan cook the ground beef, till beef is brown drain off any oil or fat.

3. Remove and discard the tops of the bell peppers, seeds, and membranes. On the outside of the pepper, wipe with oil and salt and pepper. Arrange peppers in a baking dish. You can also slice the bottoms of the peppers if necessary so that they will stand upright.

4. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce. Spoon an equal amount of the mixture into each hollowed pepper. Then put a slice of Provolone on top of the pepper.

5. Bake 1 hour in the preheated oven until the peppers are tender or cheese is melted.