Well, I have been making a lot of soups lately and decided to try a little something different. I used to loved Stuffed Peppers growing up and remember my mom teaching me how to make them. I haven’t made them in year so I decided to give it another shot.
- 6 Green Bell Peppers
- Salt to taste
- 1 lb Ground Beef
- 1/3 Cup of Chopped Onion
- Salt and Pepper to taste
- 1 can (14.5 oz) of whole peeled tomatoes, chopped
- 2 tsp Worcestershire Sauce
- 1/2 Cup Cooked Rice
- 1/2 Cup Water
- 1 can (10.75 oz) Tomato Soup
- 1 Garlic Clove Minced
- 1 Tbs Oregano
- 12 Slices of Cheese
Pre-Heat oven to 350. Bring a large pot of salted water to a boil. Cut the tops off the peppers and slice them in half. Remove the seeds and membranes. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt and pepper inside each pepper and set aside.
In a large skillet and salute the beef, garlic, and onions for 5 minutes or until the beef is browned. Drain off excess fat and season with salt, pepper, and oregano. Stir in tomatoes, rice, water and Worcestershire sauce. Cover and simmer for 15 minutes or until rice is tender.
Stuff each half of the peppers with the beef and rice mixture. In a medium bowl store together the tomato soup and just enough water to make the mixture like a gravy consistency. I used about 1/4 Cup. Pour mixture over the peppers and top with a slice of cheese.
Bake covered for about 25 minutes until heated throughly then uncover and brown the cheese on top of the peppers. Roughly about 10 minutes. Let cool about 5 minutes and enjoy!