Ingredients
6
6 servings
- •6 green bell peppers
- •salt to taste
- •1 pound ground beef
- •0.33333334326744 cup chopped onion
- •salt and pepper to taste
- •1 (14.5 ounce) can whole peeled tomatoes, chopped
- •0.5 cup water
- •0.5 cup uncooked rice
- •1 teaspoon Worcestershire sauce
- •1 cup shredded Cheddar cheese
- •2 (10.75 ounce) cans condensed tomato soup
- •water as needed
Instructions
- Bring a large pot of salted water to a boil. Cut the tops off bell peppers and remove the seeds. Cook bell peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each bell pepper and set aside.
- Place ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned, about 5 minutes. Drain off excess fat and season with salt and pepper. Stir in tomatoes, 1/2 cup water, rice, and Worcestershire sauce; reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. Remove from heat and stir in cheese.
- Preheat the oven to 350 degrees F (175 degrees C).
- Stuff each bell pepper with beef and rice mixture; arrange open-side up in a baking dish.
- Combine tomato soup with just enough water in a medium bowl to make the soup a gravy consistency; pour over the bell peppers and cover with aluminum foil.
- Bake in the preheated oven until heated through and cheese is melted and bubbly, about 25 to 30 minutes.
Nutritional Facts
Per 6 servings
- Calories: 463
- Carbohydrate: 36g
- Fat: 24g
- Fiber: 4g
- Protein: 27g
- Sugar: 12g
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