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Stuffed Peppers Recipe

   
 

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     Stuffed Peppers

Category   Entrees - Maindishes
Sub Category   None
Servings   6 servings
Ingredients
6 bell peppers
salt to tast
1 lb. ground beef
4 T. chopped onion
salt & pepper to taste
14.5 oz. can whole peeled tomatoes, chopped
1 t. Worcestershire sauce
1/2 c. uncooked rice
1/2 c. water
 
1 c. shredded cheddar cheese
10.75 oz. can condensed tomato soup
water as needed
Instructions
Bring a large pot of salted water to a boil. Cut the tops off the peppers and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
In a large skillet, saute beef and onions for 5 minutes or until beef is browned. Drain off excess fat, and season with salt & pepper, Stir in the tomatoes, rice, water and Worcestershire. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in cheese.
Preheat oven to 350F. Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
Bake covered for 25-30 minutes until heated through and cheese is melted and bubbly.


Originally Submitted 10/7/2013





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