Stuffed Green Peppers (easy)
*You can also freeze the leftovers, for another meal.
12 mediumgreen bell peppers
3 lbground beef
·salt, pepper & garlic powder to taste
1 can(s)(28 oz) can whole peeled tomatoes, chopped w/juice
2 Tbspworcestershire sauce
1 crice, uncooked
2 cshredded cheddar cheese or mozzarella
3 can(s)(10.75oz) can condensed tomato soup
·water, as needed
How to Make Stuffed Green Peppers (easy)
- Cut the tops off the peppers, and remove the seeds and set aside.
- In a large skillet, saute beef and onions for 10 minutes, or until beef is browned & onions are soft. Drain off excess fat, and season with salt, pepper & garlic powder (to your liking). Stir in the chopped tomatoes & juice, uncooked rice, 2 cups water and Worcestershire sauce. Cover, and simmer for 20 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
- Preheat the oven to 350 degrees F. 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 45 minutes to an hour, until green peppers are cooked to your liking.