| | Directions | | Fill a large pot with lightly salted water and bring to a boil. Cut off top 1" of each green bell pepper and remove the seeds. Cook peppers in boiling water for 5 minutes and drain. Sprinkle salt in each pepper and set aside. In a large skillet over medium high heat, cook ground beef and chopped onions for 5 minutes, until beef is fully browned. Drain off excess fat and season with salt and pepper. Stir in chopped tomatoes, uncooked rice, water and Worcestershire sauce. Cover and let simmer for 15 minutes, until rice is tender. Remove from heat and stir in shredded Cheddar cheese. Preheat the oven to 350 degrees. Stuff peppers with the beef and rice mixture and place stuffed peppers open side up in a large baking dish. In a medium bowl, combine tomato soup with enough water to make the soup a gravy consistency. Pour soup mixture over the peppers in baking dish. Cover and bake in oven for 25 to 35 minutes, until heated throughout. Makes 6 peppers. |
|
|
| Ingredients | | - |  | 6 green bell peppers |
| - | | Salt and pepper to taste |
| - | | 1 pound Ground Beef |
| - | | 1/3 cup chopped onions |
| - | | 1 can whole peeled tomatoes, chopped |
| - | | 1 teaspoon Worcestershire sauce |
| - | | 1/2 cup uncooked rice |
| - | | 1/2 cup water |
| - | | 1 cup shredded cheddar cheese |
| - | | 2 cans tomato soup |
| |
| |
