02 August, 2010

Stuffed peppers

Got some green peppers you need to use? Thanks to my mom and Larry for the green peppers from their garden.

     dInNeR dEliCiOuSnEsS:

  • 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
  • 1 teaspoon Worcestershire sauce or more to taste
  • 1/2 cup uncooked rice
  • 1/2 cup water
  • 1/2 t. garlic powder
  • 1/2-1 t. Italian seasoning
  • 1 cup shredded Cheddar cheese (more for the bottoms and tops of peppers)
  • 2 (10.75 ounce) cans condensed tomato soup
  • beef broth or water as needed

  • 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, Italian seasoning, and garlic powder.   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. *** Taste and adjust seasoning!  What is too salty to one is too bland to the other. 

  • In a medium bowl, combine tomato soup with just enough beef broth or water to make the soup a gravy consistency.
  • Preheat the oven to 350 degrees F. (175 degrees C).  Put a little cheese in the bottom of each pepper. Stuff each pepper with the beef and rice mixture, then a little tomato soup mix, and then a little more meat on top.  Top with a little cheese. and place peppers open side up in a baking dish.  Pour the rest of the tomato soup around peppers in dish.
  • Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

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