uncle wilson’s stuffed bell peppers
My uncle Wilson is just one of those people. You know, the guy who always has a smile and a kind word for you. I have so many memories of him, throughout my life, laughing, smiling, and cooking great food. He made his debut in our first cookbook, and the Vidalia Onion Association even put him on their Web site. I’m not sure if he’s too famous now to take my calls, but I’m sure glad he’s still sharing recipes, like this one, with me. These peppers are one of his specialties. I do love his cooking, almost as much as I love him!
Servings
6
Servings
6
Ingredients
Instructions
  1. Preheat the oven to 400°F.
  2. Cut the bell peppers in half, top to bottom. Remove the seeds and the ribs. Set aside. In a medium saucepan, cook the rice according to package directions. In a medium skillet, brown the ground beef, onion, and garlic. Drain the meat. In a medium saucepan, bring the tomatoes to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat. In a large bowl, combine the ground beef, rice, tomatoes, pepper, and salt and mix until blended.
  3. In a 9 × 13 × 2-inch pan, place the bell peppers skin side down. Evenly divide the beef mixture among the pepper halves. Cover the pan with aluminum foil and bake for 40 minutes. Remove the foil and sprinkle the cheese on the top. Return the pan to the oven, uncovered, for about 5 minutes, until the cheese melts.
Recipe Notes

A Fourth of July “must-have” at the annual gathering of family and friends. The secret? Aunt Beth helps him!
Before using, wilt the pepper halves in boiling water for about 5 minutes. This will reduce the cooking time from 40 minutes to 15.