Prep Time::30 mins
Cook Time::30 mins
Total Time:: 1 hr
Servings::6
Ingredients
6 green bell peppers
salt to taste
1 pound ground beef
⅓ cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
½ cup water
½ cup uncooked rice
1 teaspoon Worcestershire sauce
1 cup shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
water as needed
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Bring a large pot of salted water to a boil. Cut the tops off bell peppers and remove the seeds. Cook bell peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each bell pepper and set aside.
Dotdash Meredith Food Studios
Place ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned, about 5 minutes.
Dotdash Meredith Food Studios
Drain off excess fat and season with salt and pepper. Stir in tomatoes, 1/2 cup water, rice, and Worcestershire sauce.
Dotdash Meredith Food Studios
Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes.
Dotdash Meredith Food Studios
Remove from heat and stir in cheese.
Dotdash Meredith Food Studios
Preheat the oven to 350 degrees F (175 degrees C). Stuff each bell pepper with beef and rice mixture; arrange open-side up in a baking dish.
Dotdash Meredith Food Studios
Combine tomato soup with just enough water in a medium bowl to make the soup a gravy consistency.
Dotdash Meredith Food Studios
Pour over the bell peppers and cover with aluminum foil.
Dotdash Meredith Food Studios
Bake in the preheated oven until heated through and cheese is melted and bubbly, about 25 to 30 minutes.
Dotdash Meredith Food Studios