Stuffed Peppers With Spanish Rice - cooking recipe

Ingredients

2 large green peppers
1 lb. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (6 oz.) can tomato paste
1 c. raw \"minute\" rice
1 can green chilies and tomatoes
1/4 c. Parmesan cheese

Preparation

Halve peppers lengthwise and core.
Parboil 7 to 8 minutes until just beginning to get tender.
Drain and place in a baking dish.
Set aside.
Brown meat, onion and garlic together in a frying pan.
Drain off any fat.
Add tomato paste and simmer about 10 minutes.
Stuff the peppers with about 2/3 of the meat mixture. To the remaining meat, add rice, chilies and tomatoes.
Simmer until rice is tender, about 6 to 7 minutes.
Spoon the rice around the peppers; sprinkle with Parmesan cheese and bake 30 minutes until peppers are fully cooked.
Serves 4.