lancaster county stuffed green pepper boats

Ingredients

• Servings: 4
• 4 large green bell peppers, halved and seeded
• 1 pound ground beef
• 1 small onion, chopped
• 1 cup long grain white rice
• salt and pepper to taste
• 1 pinch garlic powder
• 1 (10.75 ounce) can condensed tomato soup, undiluted
• 5 (1/4 inch thick) slices tomato
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat the oven to 350 degrees f (175 degrees c). bring a shallow pot of water to a boil. immerse the bell peppers in boiling water for 3 minutes. remove from the water, and drain. place the peppers, cut side up, in a lightly greased 9x13 inch baking dish.
• in a medium bowl, combine the ground beef, onion and rice. season with salt, pepper and garlic powder; mix with your hands until blended. divide into 8 portions and mold into elongated patties. stuff one patty into each pepper half. pour the tomato soup over the stuffed peppers, dividing evenly. top each one with a slice of tomato, pressing down to adhere. cover with aluminum foil.
• bake for 1 hour in the preheated oven, then remove the aluminum foil. top with cheddar cheese and return to the oven. bake until cheese is melted, about 5 more minutes.