CHEESY STUFFED PEPPERS

So this recipe comes from my hubby! Every now and then he likes to get in the kitchen and cook a meal too! Which is always nice for me because then I can kick back and watch him cook for a change of pace. I would have to say that this is a very nice little switch up that him and I have going on. Although I have to say that I think I am the better cook, but don’t tell him that!

He really loves stuffed peppers. He told me that he had really nice meal planned for. I was A-OK with that! I was not about to argue with that man if he wanted to cook! He told me that he was making stuffed peppers, but that he found a recipe where he could make these stuffed peppers in the crock pot. I was impressed because I had never thought about that before!

He served me a delicious meal of Mexican stuffed peppers. This recipe was so delicious! I knew that we were going to have to make this recipe again! He made a bunch of them and froze them in the freezer! I need to give my hubby some credit more often! He really made a delicious dinner. This is definitely a yummy recipe that I recommend everyone should try!

INGREDIENTS:

6 medium green peppers
1 lb ground beef
1 chopped onion
1 (6 7/8 ounce) box of Rice-a-Roni mix, Spanish flavour
1 (16 ounce) can tomato sauce
1 teaspoon sugar
1 (14 1/2 ounce) can tomatoes (for use in making the rice)
1 cup shredded cheddar cheese or 1 cup American cheese

DIRECTIONS:

Remove tops and seeds from peppers; parboil peppers for 5 minutes and drain.
Place peppers in a baking dish.
Combine ground beef and onion and cook together until done.
Drain and set aside.
Prepare Rice-A-Roni according to package directions.
When rice is done,combine it with the beef and onion.
Fill peppers with rice mixture.
Mix the 1 teaspoons sugar with the tomato sauce and pour this AROUND the peppers (not over).
Cover the baking dish.
Bake at 350°F for 35 minutes and then uncover and top with the shredded cheese.
Bake uncovered for about 5 minutes more to melt cheese.
Serve with the tomato sauce.