- 30 mins
- 60 mins
Ingredients
- 6 Green Bell Peppers
- salt to taste
- 1 pound ground beef
- 1/3 cup chopped onion
- salt and pepper to taste
- 1 (14.5 ounce) can whole peeled tomatoes, chopped
- 1 teaspon Worcestershire Sauce
- 1/2 cup uncooked rice
- 1/2 cu water
- 1 cup shredded Cheddar Cheese
- 2 (10.75 ounces) can condensed tomato soup
- water as needed
Preparation
Step 1
1. Bring a large pot of salted water to a boil. Cut the tops off the peppes, and remove the seeds. Cook peppers in boiing water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
2. 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.
3. Preheat the oven to 350 degrees. 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 te peppes.
4. Bake covered for 25 to 30 minutes, until heated through and cheese is melted and bubbly