Stuffed Green Peppers I

Ingredients

• Servings: 6
• 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 teaspoon worcestershire sauce
• 1/2 cup uncooked rice
• 1/2 cup water
• 1 cup shredded cheddar cheese
• 2 (10.75 ounce) cans condensed tomato soup
• water as needed

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• 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.