Easy Stuffed Bell Peppers

• 4 whole Large Bell Peppers (I Use Green)
• 1 cup Long Grain White Rice
• 1 can (14 Oz. Can) Mexican Styled Stewed Tomatoes
• 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilis
• 1 pound Ground Beef
• 1/4 cups Minced Onion
• 1 teaspoon Pepper Or To Taste
• 1 teaspoon Salt, Or To Taste

1. Preheat oven to 375 degrees F.
2. Remove stems and insides from bell peppers.
3. Place in salted boiling water for 5 minutes.
4. Take out and drain peppers.
5. Cook the rice.
6. I put my stewed tomatoes in a blender first, because my hubby doesnt like them in chunks.
7. Brown meat and onions in a skillet.
8. Drain off grease.
9. Add cooked rice, tomatoes, and salt and pepper to taste.
10. Mix till blended then fill peppers.
11. Bake for 40 minutes or until peppers are tender.
12. Any leftover filling can be eaten separately for lunch.
13. Enjoy!

bell peppers, grain white rice, tomatoes, tomatoes, ground beef, onion, pepper, salt

Taken from tastykitchen.com/recipes/main-courses/easy-stuffed-bell-peppers/ (may not work)