Stuffed Bell Peppers-Annette's

Name: Stuffed Bell Peppers-Annette's
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6-8
Ingredients: 6 large green, yellow, or red bell; peppers stems and seeds removed; 2 lb ground beef, sausage; or turkey (or any combo); 3/4 c onion, chopped; 1- 15 oz can diced tomatoes; 1 can(s) tomato soup; 1 c long grain white rice, uncooked; 2 can(s) beef broth; 2 Tbsp worcestershire sauce; 1/2 tsp dried basil crushed; 1 1/2 tsp minced garlic; 2 tsp salt; 1 tsp black pepper; 3 c shredded swiss cheese, divided; ***PREPPING PEPPERS*** CUT THE TOPS OFF WIDE ENOUGH THAT YOU CAN FILL THEM. TAKE OUT THE VEINS AND SEEDS AND DISCARD.; TENDER CRISP PEPPERS----SKIP THE PARBOIL STEP. COVER WHEN BAKING. MAY NEED TO CHECK AT 30 MINUTES FOR YOUR DESIRED TENDERNESS.

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By Annette W.
@greeneyez

I've actually used yellow and red peppers for this recipe as many times as I have green. Feel free to switch it up. I've made them with one of each as well. It's a beautiful presentation for company. That is if you can find 4 other people besides you and your hubby or significant other who will actually eat this bad boys. I love them! You can play around with the recipe. Use beef, sausage, ground turkey or whatever trips your trigger. Just have fun with it.

Rating:

★★★★★ 2 votes5

Comments:

6 Comments

Serves:

6-8

Prep:

20 Min

Cook:

45 Min

Ingredients

6 large

green, yellow, or red bell
·

peppers stems and seeds removed
2 lb

ground beef, sausage
·

or turkey (or any combo)
3/4 c

onion, chopped
1- 15 oz

can diced tomatoes
1 can(s)

tomato soup
1 c

long grain white rice, uncooked
2 can(s)

beef broth
2 Tbsp

worcestershire sauce
1/2 tsp

dried basil crushed
1 1/2 tsp

minced garlic
2 tsp

salt
1 tsp

black pepper
3 c

shredded swiss cheese, divided
***PREPPING PEPPERS*** CUT THE TOPS OFF WIDE ENOUGH THAT YOU CAN FILL THEM. TAKE OUT THE VEINS AND SEEDS AND DISCARD.
TENDER CRISP PEPPERS----SKIP THE PARBOIL STEP. COVER WHEN BAKING. MAY NEED TO CHECK AT 30 MINUTES FOR YOUR DESIRED TENDERNESS.
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How to Make Stuffed Bell Peppers-Annette's

Step-by-Step

Preheat oven to 350 degrees. Lightly grease a 9x13x2 inch baking dish; set aside.
In a medium saucepan, bring broth to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
Place peppers in a large saucepan with enough water to cover. Bring to a boil parboil for 5 minutes. (skip parboiling step if you want tender crisp pepper) Remove peppers from water and place in prepared baking dish.
In a large saucepan over medium heat, brown ground beef or turkey; drain. Return to heat and add onion, garlic, Worcestershire, cooked rice, salt, and pepper, stirring to combine. Add tomatoes, soup, basil and 1 1/2 cups cheese, stirring thoroughly. Simmer for approximately 10 minutes. Remove from heat.
Divide meat mixture among peppers. Carefully add approximately 1 cup water to the baking dish.
Bake for 30-45 minutes, or until mixture is golden brown. Ovens vary so once you reach 30 minutes you will want to watch and check peppers for doneness per your liking. (tender crisp will be more toward the 30 minute mark)
Remove from oven. Sprinkle tops of peppers with remaining cheese. Return to oven.
Bake for an additional 5 to 10 minutes, or until cheese is lightly browned. Serve immediately. Enjoy!