Serve these flavor-packed stuffed peppers for an Italian-style dinner!
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
- 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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