Stuffed Green Peppers
shared by Jennifer
Details:
-
PT25M
- Prep Time: 25 Minutes PT1H
- Cook Time: 1 Hour PT1H25M
- Total Time: 1 Hour 25 Minutes
- Difficulty: Novice
- Serves: 6 people
- Cuisine: American
Preheat oven to 350 degrees F.Bring a large pot of water to boil. Cut the tops off of the peppers and remove the seeds. Save the green pepper you can get o
Ingredients:
- 6 Green peppers; Medium-large in size
- Salt and Pepper; to taste
- 1 lb lean ground beef (may use ground turkey)
- 1/2 cup Onion ; chopped
- 1 14.5 oz can diced tomatoes
- 1 tsp Worcestershire sauce
- 3/4 cup Minute Brown Rice ; uncooked
- 3/4 cup Water
- 1 Shredded Cheddar Cheese; 2 cups ; divided
- 2 10.5 oz cans condensed tomato soups
- 1 water as needed
- 2 tb chopped parsley (optional)
Directions:
- Preheat oven to 350 degrees F.
- Bring a large pot of water to boil. Cut the tops off of the peppers and remove the seeds. Save the green pepper you can get off of the tops to add later. Cook peppers in boiling water for 5 minutes, turning at 3. Drain.
- Put peppers in baking dish top side up. Sprinkle insides with salt and pepper. Set Aside.
- In a large skillet, brown 1 lb lean ground beef, the left over good pieces from the pepper tops and chopped onions for 5 minutes or until beef is completely browned.
- Drain off excess fat, if any. Return meat and onions to pan. Add salt & pepper to taste. Stir in diced tomatoes, 3/4 cup uncooked brown rice, 3/4 water and Worcestershire sauce. Simmer 15 minutes or until rice is tender. Remove from heat. Cool until luke warm and add 1 cup cheese.
- Stuff each pepper with the beef/cheese mixture. In a medium sized bowl mix the tomato soup with enough water to make gravy consistency. Pour over the top of the peppers. Top with the remaining 1 cup of cheese. Sprinkle with Parsley flakes. Bake at 350 degrees 25-35 minutes, until heated through and cheese is melted and bubbly. This is a keeper. AND not real hard.