Stuffed Peppers - Kings Cookery

Serves

Prep time:

0:35

Baking time:

0:20

Total time:

1:00

Ingredients

4 large green bell peppers, seeded

1 pound ground beef

1 medium onion, chopped

28 ounce can whole tomatoes, drained and chopped

8 3/4 ounce can whole kernel corn, drained (*see note)

1/2 teaspoon salt

3/4 cups cheddar cheese, shredded and divided

Directions

CUT off tops of peppers; CHOP tops; RESERVE; REMOVE centers and seeds and DISCARD.

In a medium saucepan, COOK peppers for 5 minutes in boiling water; DRAIN; SET aside.

In a 12-inch electric skillet on medium heat, COOK ground beef until it is starts to brown, STIRRING to crumble meat; DRAIN fat; ADD chopped pepper and onions; continue to COOK, STIRRING, until meat is browned.

Stir in tomatoes, corn, salt and 1/2 cup cheese.

STUFF pepper shells with hamburger mixture; PLACE in a baking dish.

BAKE at 350° F for 15 minutes; SPRINKLE top of peppers with remaining 1/4 cup cheese; BAKE an additional 5 minutes.

May substitute a cup of frozen or fresh corn for canned.

From Southern Living Cookbook, pg 301

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 661 Calories; 40g Fat (52.2% calories from fat); 33g Protein; 50g Carbohydrate; 12g Dietary Fiber; 119mg Cholesterol; 556mg Sodium. Exchanges: 3 1/2 Lean Meat; 9 1/2 Vegetable; 5 1/2 Fat.