Stuffed Bell Peppers
Spring is here! Gardens are going to be planted soon and that means fresh vegetables will be around again! So, why not celebrate with delicious stuffed green peppers!
– 6 green bell peppers
– Salt and pepper to taste
– 1 pound ground beef or turkey
– 1/3 cup chopped onions
– 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
1. Bring a pot of salted water to a rolling boil. Cut the tops of the peppers and remove the seeds. Cook the peppers in boiling pot of water for 5 minutes; drain and set aside.
2. In a pan cook the meat and onions for 5 minutes or until meat is browned. Drain the fat before stirring in tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover and cook for 15 minutes or until rice is tender. Remove from heat and mix in cheese.
3. Preheat oven to 350 and stuff each pepper with meat mixture. Place peppers in pan. Mix together tomato soup and enough water to make the soup a gravy texture. Pour soup over peppers and bake, covered, for 25 to 35 minutes.
Recipe Rundown: Taste: Delicious, full of wonderful flavors. The pepper adds a lot of nice taste on top of the other seasonings. Texture: The inside is heavenly on the taste buds, but like most stuff peppers, the pepper skins are not good. Ease: Simple; doesn't need constant watching while cooking so it allows time to multitask. Pros: Rich in flavors and has a nice, simple texture. The pepper makes for a nice bowl. Cons: The pepper is not really edible. It becomes soggy in the cooking process.