- 6 green peppers
- salt and pepper to taste
- 1 lb ground beef
- 1/3 cup chopped onion
- 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
- 1 (10.75 oz) cans condensed tomato soup
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°. Stuff each pepper with the beef and rice mixture an 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 25-35 minutes, until heated through and cheese is melted and bubbly.
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