CATEGORIES
Main dish

Stuffed Peppers

Prep:
30 m
Cook:
30 m
Ready in:
1 h 0 m
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Serve these flavor-packed stuffed peppers for an Italian-style dinner!
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INGREDIENTS
Servings: 6
Bell peppers 
6, tops and seeds removed
Salt
to taste 
Ground beef 
1 lb
Onion 
1/3 cup, chopped
Black pepper
to taste
Water 
1/2 cup, plus more as needed
Cheddar cheese 
1 cup, shredded
Condensed tomato soup 
2 (10.75 oz) cans
Whole peeled tomatoes 
1 (14.5 oz) can, chopped
Worcestershire sauce 
1 tsp
Uncooked rice 
1/2 cup
DIRECTIONS
  1. Pour water in a pot. Add salt. Bring to a boil. Cook bell peppers in boiling water for 5 minutes. Drain. Sprinkle the insides of each bell pepper with salt. 
  2. Saute ground beef and chopped onions in a skillet for 5 min. Drain off excess grease. Season the beef with salt and black pepper to taste. Add chopped tomatoes, 1/2 cup water, uncooked rice, and Worcestershire sauce. Cover the skillet. Let it simmer for 15 min, or until the rice is tender. Remove the skillet from heat. Add Cheddar. Stir. 
  3. Preheat oven to 350° F. (175° C/Gas mark 4).
  4. Stuff peppers with the beef mixture. Place the peppers in a baking dish.
  5. Combine condensed tomato soup with water until the consistency is similar to that of gravy. Pour the mixture over the peppers.
  6. Bake the stuffed peppers in the preheated oven covered for 25 minutes, until the cheese is bubbly.
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