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Directions
Fill a pot large enough to hold the peppers with enough water to cover them and heat the water only until boiling.
Preheat oven to 375 degrees.
Remove the tops from the peppers along with the seeds and large inner ribs. Once the water is boiling, blanch the peppers in the boiling water for 4 minutes.
Prepare the rice according to directions. (90 Seconds in the microwave.)
Brown the ground beef. Once no longer pink, drain the fat and add the rice and salsa. (I use the whole jar of salsa, but you might want to use less to your taste. The Newman's isn't really a hot salsa to my taste, but flavorful.) Remove from heat and add the cheese. Stir until combined.
After 4 minutes in the boiling water, remove the peppers from the water and place them in a baking dish.
Stuff each pepper with an equal amount of the filling.
Place a dab of butter on top of the filling of each pepper (Or spray liberally with buttery spray) and add a pinch of paprika to each.
Add enough water to the with a quarter to a half inch of water covering the bottom of the dish.
Bake for 20 minutes at 375 degrees. |
