July 28, 2012

Stuffed Green Peppers!

This week I was put in a situation where I had limited groceries and I had no idea what to cook. I had ground beef, a green and red pepper, a onion and some shredded cheese that needed to be used before they spoiled. I was at a loss as what to make because honestly I only use ground beef for spaghetti and tacos! As usual, I went to my source allrecipes.com to get ideas on what to make for dinner and I ran across a recipe for Stuffed Green Peppers. I had never made stuffed peppers before but the recipe I found sounded amazing so it was worth a shot! This recipe will now be saved for future use because it was AMAZING!!! This recipe calls for 6 green peppers but I only had two so the remainder of the mixture was placed in a casserole dish and baked beside the peppers. I hope your family enjoys it as much as mine did!!

  • 6 green bell peppers
  • salt to taste
  • 1 pound ground beef
  • 1/3 cup chopped onion
  • salt and pepper to taste
  • 1 (14.5 ounce) can whole peeled tomatoes, chopped (I used one can of diced tomatoes)
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup uncooked rice
  • 1/2 cup water
  • 1 cup shredded Cheddar cheese (I used one small package of fiesta blend cheese)
  • 2 (10.75 ounce) cans condensed tomato soup
  • water as needed


  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. (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.
  4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.                

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