With the onslaught of vegetables coming your way, we thought it was time to start stocking up on recipes to get rid of yours, your neighbors, your office managers and your sisters bell peppers. Stuffed Green Peppers. Basically, meatloaf in a vegetable container. This was hands down, my least favorite meal as a kid (thank you Mom for making me a non-bell pepper, stuffed bell pepper) but as an adult I have loved them! Is it the extra dose of vitamin A or the idea that I get to infuse my ground meat with the sweet taste of this wonderful fruit.
Thank you to AllRecipes.com and Suzanne M. Munson for this tasty Sunday dinner summer staple.
- 6 green bell peppers
- salt to taste
- 1 pound ground beef
- 1/3 cup chopped onion
- salt and pepper to taste
- 1 (14.5 oz) can whole 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
- 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. Stir in the tomatoes, rice 1/2 cut water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
- 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.
- Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.