Stuffed Peppers with Rice

In a Dutch oven, add the ground beef, onion, chopped green pepper, garlic, salt and pepper. Cook the mixture over medium heat, stirring occasionally, until the meat is browned and the vegetables are tender. Drain the grease from the Dutch oven and place it back on the burner. Add the water, diced tomatoes, tomato sauce and cumin.

Bring the mixture to a boil and reduce the heat to a simmer. Continue to simmer uncovered for 10 minutes, stirring occasionally. Add the rice to the simmering meat mixture and cook for five minutes. Remove the Dutch oven from the heat, cover, and let it sit for five minutes or until the rice is cooked and tender.

Preheat the oven to 350ºF. Using a sharp paring knife, remove the tops and seeds from the bell peppers. Cut the bell peppers in half lengthwise and place them into a large pot of boiling water. Boil the peppers for four minutes then remove them from the water and allow them to drain.

Carefully fill each pepper with the meat mixture, making sure to stuff them fully. After all the peppers are stuffed, spread the remaining meat and rice filling over the bottom of an ungreased 13x9-inch baking pan. Place each rice-stuffed pepper in the pan on top of the remaining filling. Cover the pan with foil and place it into the oven to bake for 30 minutes. Remove the pan from the oven and set aside.

While the peppers are baking, place the cubed Velveeta and diced tomatoes with green chiles in a saucepan on the stovetop over medium heat. Cook the cheese, stirring occasionally, until it is completely melted and thoroughly mixed with the tomatoes. Place a stuffed pepper with rice on a plate with some of the extra filling and spoon the cheese sauce over the pepper. Serve the stuffed peppers hot and enjoy the silence of the focused eaters at the diner table.