Ready in 1 hour. Serves 6.
Ingredients:
6 green bell peppers
salt to taste
1 lb. ground beef
1/3 cup chopped onion
salt and pepper to taste
1 (14.5 oz) can whole peeled tomatoes, chopped
1 tsp Worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
1 cup shredded cheddar cheese
2 (10.75 oz) cans condensed tomato soup
water as needed
Directions:
- 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 and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
- Preheat the oven to 350 degrees F. (175 degrees C). 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 to 35 minutes, until heated through and cheese is melted and bubbly.
