Stuffed Green Peppers. This dish pairs perfectly with a side salad. This is a yummy stand-by meal that I like to do once every other month or so. My sister passed on this winner recipe, I can post it if anyone is interested.
As requested, here's the recipe:
Stuffed Green Peppers
Ingredients
6 green bell peppers (Tonight it filled 4 w/ no leftovers)
salt to taste
1 pound ground beef (I use extra lean for a healthier version-tastes just as good)
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
Directions
1.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.
2.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 (I stir in the 1 1/2 cans tomato soup here). Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3.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. (I use the last 1/2 can soup here-and top with a sprinkle of cheese)
4.Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly. Sphere: Related Content
