Beef stuffed peppers

Recipe Information

Ingredients

• 6 bell peppers

• 1 pound ground beef

• 1/3 cup chopped onion

• 1 (14.5 ounce) 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

• Salt and black pepper to taste

Directions

• Preheat oven to 350 degrees F. Cut the tops off the bell peppers, halve the peppers, and remove the cores with seeds.

• Bring a large pot of water to a gentle boil and add the peppers; cook for 5 minutes. Remove the peppers from the water and lightly sprinkle salt inside each pepper. Set aside.

• Sauté the ground beef and onions in a large pan until the beef is thoroughly cooked and browned. Drain excess fat from the pan and season the beef with salt and black pepper.

• Mix the rice, ½ cup of water, tomatoes, and Worcestershire sauce in the pan with the beef and onions. Cover and simmer until the rice is cooked, approximately 15 minutes. Remove from heat, and mix the cheddar cheese into the beef mixture.

• Stuff each pepper half with the beef mixture, and place the peppers open side up in a baking dish.

• In a medium bowl, mix some water into the tomato soup until it has a gravy-like consistency. Pour the soup over the peppers.

• Cover the peppers and bake for approximately 25-35 minutes, or until they are cooked through and the cheese is melted and bubbly.

Nutrition (per serving)

• Calories: 463 cal

• Total fat: 24g

• Cholesterol: 89mg

• Sodium: 971mg

• Carbohydrate: 36g

• Fiber: 4g

• Protein: 27g