WILD RICE STUFFED PEPPERS WITH CHEESE SAUCE
  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 2 garlic cloves, minced
  • 1½ teaspoons salt
  • ½ teaspoon pepper
  • 1 can (10 ounces) diced tomatoes with chilies, undrained
  • 1 can (14½ ounces) diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 3¾ cups water
  • 1 tablespoon ground cumin
  • 5 cups cooked Chieftain Wild Rice
  • 4 medium green peppers
  • Cheese Sauce:
  • 1½ pounds process American cheese, cubed
  • 1 can (10 ounces) diced tomatoes with chilies, undrained

   Cook beef, onion, green pepper, garlic, salt and pepper until beef is browned; drain. Add tomatoes, tomato sauce, water and cumin. Simmer, uncovered, for 10 minutes. Stir in wild rice; cover and remove from heat.  Remove tops and seeds from peppers; cut in half lengthwise. Place in boiling water for 4 minutes. Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13x9x2" dish; top with stuffed peppers, pressing down gently. Cover and bake at 350° for 1 hour. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers.