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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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

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.
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.
Preheat oven to 350° F. (175° C/Gas mark 4).
Stuff peppers with the beef mixture. Place the peppers in a baking dish.
Combine condensed tomato soup with water until the consistency is similar to that of gravy. Pour the mixture over the peppers.
Bake the stuffed peppers in the preheated oven covered for 25 minutes, until the cheese is bubbly.

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