Stuffed green peppers

Stuffed green peppers

Recipe by: Suzanne M. Munson


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  • 6 green bell peppers
  • salt to taste
  • 1 pound ground beef
  • 1/3 cup chopped onion
  • salt and pepper to taste
  • 1 (14.five ounce) can total peeled tomatoes, chopped
  • one teaspoon Worcestershire sauce
  • 1/two cup uncooked rice
  • 1/2 cup water
  • one cup shredded Cheddar cheese
  • 2 (ten.75 ounce) cans condensed tomato soup
  • water as required
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one h

  1. Deliver a big pot of salted water to a boil. Lower the tops off the peppers, and eliminate the seeds. Cook peppers in boiling water for five minutes drain. Sprinkle salt inside every single pepper, and set aside.
  2. In a large skillet, saute beef and onions for 5 minutes, or until finally beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, one/two cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until finally rice is tender. Remove from heat, and stir in the cheese.
  3. Preheat the oven to 350 degrees F. (175 degrees C). Things each pepper with the beef and rice mixture, and spot peppers open side up in a baking dish. In a medium bowl, mix tomato soup with just enough water to make the soup a gravy consistency. Pour in excess of the peppers.
  4. Bake covered for 25 to 35 minutes, right up until heated via and cheese is melted and bubbly.

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