Delicious stuffed green peppers that are easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice, and cheese, and is cooked in tomato soup.
Ingredients
- green bell peppers: 6 piece
- salt: (to taste)
- ground beef: 1 pound
- onion: 0.33333 cup (chopped)
- salt and pepper: (to taste)
- whole peeled tomatoes: 1 can (14.5 ounce can, chopped)
- water: 0.5 cup
- uncooked rice: 0.5 cup
- Worcestershire sauce: 1 tsp
- cheddar cheese: 1 cup (shredded)
- condensed tomato soup: 2 cans (10.75 ounce cans)
- water as needed:
Metric Conversion
Stages of cooking
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Bring a large pot of salted water to a boil. Cut the tops off bell peppers and remove the seeds. Cook bell peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each bell pepper and set aside.
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Place ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned, about 5 minutes. Drain off excess fat and season with salt and pepper. Stir in tomatoes, 1/2 cup water, rice, and Worcestershire sauce; reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. Remove from heat and stir in cheese.
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Preheat the oven to 350 degrees F (175 degrees C).
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Stuff each bell pepper with beef and rice mixture; arrange open-side up in a baking dish.
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Combine tomato soup with just enough water in a medium bowl to make the soup a gravy consistency; pour over the bell peppers and cover with aluminum foil.
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Bake in the preheated oven until heated through and cheese is melted and bubbly, about 25 to 30 minutes. Pinkee
