Stuffed Peppers - peppers

Method

• Fill a large pot with water and bring to a boil.
• While water is coming to a boil, wash your peppers and cut off the tops.
• Clean out the inside of them until all the seeds are out and they are nice and clean.
• Put them into boiling water and cook until parboiled, they need to still be firm, not soft at all.
• When done drain and set aside.
• In a large fry pan boil the water then add the rice cover once it comes to a boil, then simmer and cover with lid.
• (You can use instant rice if you like.
• Just add it to the meat when I tell you to add the rice) cook for about 10 to15 minutes.
• If water is gone or very little left put rice in strainer and let sit.
• Wipe out the fry pan, put in your meat and onions and cook on med high until brown, stirring frequently.
• Once meat and onion brown strain any grease from the pan.
• Add the rice and the tomatoes, stir until mixed well.
• Add the pepper, salt , and cinnamon mix the spices very good into the meat and rice mixture, let simmer a few minutes.
• Pre-heat the oven to 350 Get an 8x8 pan(I recommend ceramic or glass) put a little of the juices and mix on the bottom of the pan.
• Fill your peppers with the mix and place in the pan, put the tops on the peppers.
• Cover with aluminum foil.
• Cook for 40 minutes.
• Take out of oven tilt the tops so you can see the mixture inside the peppers.
• Put the grated cheese on top of each pepper.
• Cover and place back in the oven for 10 more minutes.
• Take out and serve.