Stuffed Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
4 bell peppers (any color you choose)1 pound of lean ground beef1/3 cup chopped onion (1.5 tbsp dried)salt & pepper to taste1 (14.5 ounce) can diced tomatoes1 tsp Worcestershire sauce3/4 cup uncooked rice3/4 cup water1 cup 2% shredded sharp Cheddar cheese1 (10.75 ounce) can Campbells Healthy Request Tomato Soup**You will probably have some filling left over, which is why I showed this as 5 servings**
Makes 5 servings
1. Preheat oven to 350. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or untill beef is no longer pink. Drain off excess fat and season with salt and pepper. Stir in tomatoes, rice, water and Worcestershire sauce. Cover and simmer for 15 minutes, or until rice is tender. Remove from heat and stir in the cheese.
3. Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine soup with just enough water to make the soup a gravy consistency. Pour over peppers. Top with extra cheese if desired.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
Number of Servings: 5
Recipe submitted by SparkPeople user KIMBERLYH81.
1. Preheat oven to 350. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or untill beef is no longer pink. Drain off excess fat and season with salt and pepper. Stir in tomatoes, rice, water and Worcestershire sauce. Cover and simmer for 15 minutes, or until rice is tender. Remove from heat and stir in the cheese.
3. Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine soup with just enough water to make the soup a gravy consistency. Pour over peppers. Top with extra cheese if desired.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
Number of Servings: 5
Recipe submitted by SparkPeople user KIMBERLYH81.
Nutritional Info Amount Per Serving
- Calories: 383.9
- Total Fat: 11.6 g
- Cholesterol: 68.0 mg
- Sodium: 682.8 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 4.0 g
- Protein: 28.7 g
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