Description: I did this recipe with some small green peppers from my MIL's garden... Delicious! And I'm NOT generally a green pepper fan...

Time: 30 min prep, 30 min cook

Difficulty: Easy

Ingredients:
  • 6 green bell peppers
  • salt to taste
  • 1 pound ground beef
  • 4 cloves of garlic, crushed
  • 1/3 cup chopped onion
  • salt and pepper to taste
  • 1 (14.5 ounce) can diced tomatoes
  • 2 teaspoons 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
Steps:
  • 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, garlic, 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.
  • 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. Sprinkle the cheese on top.
  • Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.