Stuffed Green Peppers

Ingredients

  • 6 green bell peppers
  • salt to taste
  • 1 pound ground sirloin
  • 1 onion, chopped
  • 1 clove garlic
  • salt and pepper to taste
  • 1 (14.5 ounce) can fire-roasted tomatoes
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup uncooked brown rice
  • 1/2 cup water
  • 1 cup shredded Cheddar cheese
  • 1 (10.75 ounce) cans condensed tomato soup
  • water as needed

Directions

  1. 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 until beef is browned. Drain off excess fat, and season with salt and pepper. Place on a plate. In the same pan saute onion and garlic until browned. Then add in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Heat for 5 minutes.
  3. 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.
  4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

 

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