Roxy15
New member
Haven’t made this..it looks good and easy. You could prepare it ahead of time and bake it when you need to.
I would add some garlic and I wouldn’t add water to the tomato soup because I have made stuffed peppers using tomato soup with no water and they were good. This recipe would be something new for me to make.
Stuffed Green Peppers:
Ingredients:
6 Medium Green Peppers
Salt, To Taste
1-lb. Ground Beef
1/3 Cup Chopped Onion
Salt & Pepper, To Taste
1-(14.5-oz.)-Can Whole Peeled Tomatoes, Chopped
1 Tsp. Worcestershire Sauce
1/2 Cup Uncooked Rice
1/2 Cup Water
1 Cup Shredded Cheddar Cheese
2-(10.75-oz.)-Cans Condensed Tomato Soup
Water As Needed
Directions:
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.
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.
***I Will OMIT The Water!
Bake covered for 25 to 35 minutes until heated through and cheese is melted and bubbly.
View attachment 18201
I would add some garlic and I wouldn’t add water to the tomato soup because I have made stuffed peppers using tomato soup with no water and they were good. This recipe would be something new for me to make.
Stuffed Green Peppers:
Ingredients:
6 Medium Green Peppers
Salt, To Taste
1-lb. Ground Beef
1/3 Cup Chopped Onion
Salt & Pepper, To Taste
1-(14.5-oz.)-Can Whole Peeled Tomatoes, Chopped
1 Tsp. Worcestershire Sauce
1/2 Cup Uncooked Rice
1/2 Cup Water
1 Cup Shredded Cheddar Cheese
2-(10.75-oz.)-Cans Condensed Tomato Soup
Water As Needed
Directions:
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.
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.
***I Will OMIT The Water!
Bake covered for 25 to 35 minutes until heated through and cheese is melted and bubbly.
View attachment 18201