Western Stuffed Bell Peppers - cooking recipe

Ingredients

2 lbs ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (10 ounce) can ro-tel tomatoes and green chilies
1 (14 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
3 3/4 cups water
1 tablespoon cumin
3 cups cooked rice (instant)
4 medium green peppers
1 1/2 1 1/2 lbs cheddar cheese or 1 1/2 lbs monterey jack cheese
1 (10 ounce) can ro-tel tomatoes and green chilies

Preparation

In a large kettle, cook beef, green pepper, garlic, salt, and pepper until beef is browned; drain. Add Ro-Tel, tomatoes, tomato sauce, water, and cumin.
Simmer uncovered, for 10 minutes. Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand 5 minutes.
Remove tops and seeds from the peppers; cut in halves lengthwise. Place in a large pot of boiling water; boil for 4 minutes. Drain peppers and stuff with meat mixture. Place any remaining meat mixture in an ungreased 9x13x2 inch baking dish; top with stuffed peppers, pressing down gently.
Cover and bake at 350 for 1 hour.
In a saucepan, heat remaining Ro-Tel and cheese, stirring until cheese is melted. Serve over peppers.