Stuffed bell peppers is one of those classic comfort food dishes that my family practically lived on when I was a kid. This recipe my mother adapted from Adele Davis as mom was teaching herself to cook in the 60s.
Like so many of those early recipes, mom has modified them to her taste and style through the years. This one she rarely does exactly the same way twice, she’ll use a different set of herbs and seasoning depending on what strikes her fancy looking through the spice cabinet.
Whereas my father is a stickler for details and exact ingredients measurements, mom usually can’t be bothered; she keeps things simple and improvises as she goes along. While dad’s stuffed bell pepper recipe is terrific, it’s a little too much fuss and bothers for her to make. This one is easier and more her style.
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
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