INGREDIENTS

6 green bell peppers
1.5 pound ground beef
1/4 cup chopped onion
salt and pepper to taste
4 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. 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. 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.
4.Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

so funny you mentioned these because my daughter just said she wanted these last night and I never cook so it has been a long time since I have fixed these

Now that made me hungry. Maybe dinner with penne pasta ok the side a gallon of arizonia sweet tea. The kid will love it. Now that's what's for dinner!

enjoy they are yummy


instead of whole peeled tomatoes you can buy hot salsa for and added kick in heat and flavor

Ooooh going to have to try these this week.

Thanks!

anytime hope you like

no hot salsa for me Kojack

Scott~ I love stuffed peppers.

I make'm slightly different.... I use all colors of peppers, ground turkey, brown rice, and mix marinara in the rice meat mixture instead of tomato soup on top. I also cook my rice first, mixing it in with everything for stuffing. It's less sodium overall. Then I broil a bit of provolone on top right at the end....

I've done that too Lilth but prefer this way. Stuffed peppers are so yummy

You must not retain water with too much salt the way I do....

Jealous!!!

If I could eat tomato soup every day, I SOOOOOO would. With a grilled cheese at lunch. Jealous.....

You can also do the same ingredients but chop & saute the peppers and make it into a casserole!

this is more my style

STUFFED PEPPERS!!!

Thanks Kojack...

I need to put these on my list for next week. My son hates them, but he hates lasagna too. When he learns how to cook he can pick the meals.

add scambled eggs to lasagna to increase the emulsification or firmness so it doesn t fall apart when you cut it

I add those egg beaters to the ricotta cheese. You know all the tricks, Scott!

Culinary school taught me some tricks.

Also if you make your own bread and bake in oven not a breadmaker...

Make a pasta dough roll into shape of italian bread and cook oh my goodness I did asa mistake in culinary school and the chef now uses it as his bread recipe.

Calls it Scott's pasta bread

Now I'm thinking of those roll ups with lasagne noodles....

LOL

ever make lasagna rolled up like manicotti

OK, I have a question about this recipe. I just bought the ingredients to do it. All except the rice as i knew I had it at home. But I come home to discover that I only have instant rice. Is that OK?