Easy Stuffed Green Peppers Recipe

Ingredients

• 6 green bell peppers
• salt to taste
• 1 pound ground beef
• 0.33 cup chopped onion
• salt and pepper to taste
• 1 (14.5 ounce) can whole peeled tomatoes, chopped
• 0.5 cup water
• 0.5 cup uncooked rice
• 1 teaspoon Worcestershire sauce
• 1 cup shredded Cheddar cheese
• 2 (10.75 ounce) cans condensed tomato soup
• water as needed

Instructions

1. Gather all of your ingredients for this recipe.
2. Bring a large pot of salted water to a boil. Cut the tops off the bell peppers and remove all seeds. Cook the bell peppers in boiling water for 5 minutes, then drain thoroughly. Sprinkle a bit of salt inside each bell pepper and set aside.
3. Place the ground beef and onion in a large skillet over medium heat. Cook and stir until the ground beef is browned, approximately 5 minutes.
4. Drain any excess fat from the skillet. Season the beef and onion mixture with salt and pepper. Stir in the diced tomatoes, 1/2 cup of water, rice, and Worcestershire sauce.
5. Reduce the heat to low, cover the skillet, and simmer until the rice is tender, about 15 minutes.
6. Remove the skillet from the heat and stir in the shredded cheddar cheese until melted.
7. Preheat your oven to 350 degrees F (175 degrees C). Stuff each bell pepper generously with the ground beef and rice mixture. Arrange them open-side up in a baking dish.
8. In a medium bowl, combine the tomato soup with just enough water to achieve a gravy-like consistency.
9. Pour the tomato soup mixture over the stuffed bell peppers and cover the baking dish tightly with aluminum foil.
10. Bake in the preheated oven until the peppers are heated through, the cheese is melted, and the filling is bubbly, approximately 25 to 30 minutes.

Nutrition

• Calories: 463 kcal
• Fat Content: 24 g
• Fiber Content: 4 g
• Sugar Content: 12 g
• Sodium Content: 971 mg
• Protein Content: 27 g
• Cholesterol Content: 89 mg
• Carbohydrate Content: 36 g
• Saturated Fat Content: 13 g
• Unsaturated Fat Content: 0 g