Stuffed Green Peppers
- Number of Servings: 8
Ingredients
6 green bell pepperssalt to taste1 pound 93% lean ground beef1/3 cup chopped onionsalt and pepper to taste1 (14.5 ounce) can petite diced tomatoes1 teaspoon Worcestershire sauce1/2 cup uncooked rice1/2 cup water4 ounces shredded Cheddar cheese2 (10.75 ounce) cans condensed tomato soupwater as needed
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.
In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
Preheat the oven to 350 degrees F. (175 degrees C). 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 25 to 35 minutes, until heated through and cheese is melted and bubbly.
Serving Size: Makes 6 servings, 1 pepper each
Number of Servings: 8
Recipe submitted by SparkPeople user BAIN0039.
In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
Preheat the oven to 350 degrees F. (175 degrees C). 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 25 to 35 minutes, until heated through and cheese is melted and bubbly.
Serving Size: Makes 6 servings, 1 pepper each
Number of Servings: 8
Recipe submitted by SparkPeople user BAIN0039.
Nutritional Info Amount Per Serving
- Calories: 195.8
- Total Fat: 8.2 g
- Cholesterol: 39.3 mg
- Sodium: 416.9 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 2.1 g
- Protein: 14.8 g
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