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» La Cabaña |
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The Dog HouseStuffed Bell Peppers1 large can stewed tomatoes 1 pound hot dogs, sliced 6 whole bell peppers, any color 2 cups beef broth 1 cup onion, chopped 1 cup uncooked Uncle Ben's white rice 1 cup shredded Monterey jack cheese 1 cup shredded Parmesan cheese 2 tbsp margarine or butter Salt & pepper to taste Preheat oven to 350°F/180°C/Gas 4. In a large skillet, gently saute sliced hot dogs and onions until they begin to brown. Add stewed tomatoes and 1 cup of beef broth. Add uncooked rice, bring to boil, then cover and simmer 15 minutes until rice is cooked. While rice is cooking, wash the peppers, and cut their tops off. Clean out the seeds, rinse, then pat dry. When rice is done, add Monterey jack cheese and mix thoroughly. Spoon into peppers. Stand peppers in a baking dish and pour the other 1 cup of beef broth around them. Sprinkle the Parmesan cheese over the top, cover with foil, and bake 30 minutes. Uncover and bake 30 minutes more or until peppers are done. Serves 6. |
