Stuffed Peppers Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 large peppers (any color)
salt to taste
1 lb. ground beef
⅓ c chopped onion
salt & pepper to taste
1 540 ml can of tomatoes
1 tsp. Worcestershire sauce
½ c uncooked minute rice
½ c water
1 c cheddar (grated)
1 can tomato soup
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Directions: |
Directions:Preheat oven to 350º. Cut the tops off of the red peppers and clean out the insides. Put in a pot of salted, boiling water. Boil until tender. Remove from water and sprinkle salt on their insides. Set upright in a casserole dish. In a large pan saute the beef and onions until beef is browned and onions are soft. Drain off fat and season with salt & pepper. Stir in the tomatoes, rice, ½ cup water and the Worcestershire sauce. Cover and simmer for 15 minutes until the rice is tender. Remove from heat and stir in the cheese. Stuff this mixture into your peppers. Mix the tomato soup with enough water to make a gravy consistency. Pour this over the peppers. You can top your peppers with more grated cheese. Bake covered for 25-35 minutes until heated through. |
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Personal
Notes: |
Personal
Notes: I make this with 3 peppers and freeze 1/2 of the beef mixture for another meal. This recipe can also be used to make cabbage rolls.
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