Rice-Stuffed Peppers Serving Size - 8 Prepared By - Janine & Terry Recipe Rating
			2 lb ground pork 1 medium onion - chopped 1 small green pepper - chopped 2 cloves garlic - minced 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 teaspoon mustard 1 10 oz can tomatoes with juice 1 14 1/2 oz diced tomatoes with juice 1 15 oz can tomato sauce 3 3/4 cups water 1 tablespoons ground cumin 3 cups instant rice 4 medium peppers - remove tops Cheese sauce: 1 1/2 lb cheese, cubed 1 10 oz can diced tomatoes with and juice
			Cook pork, onion, green pepper, garlic, salt and pepper, mustard until meat is browned. Add 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 for 5 minutes. Stuff peppers with meat mixture. Place remaining meat mixture in a 13x9 baking 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.