Stuffed Red Bell Peppers

Farmer’s Market

4 large red bell peppers

2 cups long-grain rice, cooked

1 pound ground round, fried and drained

1 small sweet yellow onion, chopped

1 cup chunky salsa

1 cup shredded Cheddar cheese

Preheat oven to 350-degrees. Remove stem, lid, membrane and seeds. Steam or cover and cook in a small amount of water until just crisp-tender. In a bowl, combine rice, meat, onions and salsa. Stuff peppers! Place in a casserole coated with cooking spray. Cover and bake for 20 minutes or until heated through. Uncover, sprinkle with cheese and allow to stand a few minutes before serving.

Yield: 4 servings.

Carolyn Gass Hardimon, M. S. Home Economist www.recipeladies.com

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