Recipe(tried): Stuffed Peppers (using Success Rice and ground beef or chicken)

STUFFED PEPPERS

1 bag Success White Rice or Success Brown Rice
3/4 pound lean ground beef or chicken
1 small onion, finely chopped
1 (15 oz.) can roasted diced tomatoes
1 cup shredded Cheddar cheese
1/2 tsp garlic powder
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried thyme
2 bell peppers, halved and blanched
1/2 cup shredded Monterey Jack cheese

Prepare rice according to package directions.

Brown ground beef or chicken, then use an immersion mixture or food processor to chop it down to smaller bits (do not make it into ground beef powder). Remove meat from skillet; set aside.

Add onions to skillet and cook until translucent; add meat and mix.

In a saucepan, combine chopped tomatoes, cooked rice, Cheddar cheese, garlic powder, salt and pepper and thyme. Heat on medium heat for 10 minutes. During last 5 minutes of sauce and vegetable heating add meat mixture; stir well.

Fill halved peppers with mixture. Place in a casserole dish or roasting pan.

Cook in a preheated 350 degree F oven for 30 minutes. At 20 minute mark top with Monterey Jack cheese. Return to oven for remainder of time.

Makes 4 servings