Try this Stuffed Green Peppers I Recipe recipe, or contribute your own.
- salt to taste
- 1 teaspoon worcestershire sauce
- 1 pound ground beef
- 1/2 cup water
- salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/3 cup chopped onion
- 1/2 cup uncooked rice
- water as needed
- 6 green bell peppers
- 1 (14.5 ounce) can whole peeled tomatoes chopped
- 2 (10.75 ounce) cans condensed tomato soup
- Carbohydrate 20.0088777784796 g
- Cholesterol 74.5071352666667 mg
- Fat 18.9284648055631 g
- Fiber 2.64077783094041 g
- Protein 21.7363147083604 g
- Saturated Fat 9.17094807070316 g
- Serving Size 1 1 Serving (265g)
- Sodium 794.308033964857 mg
- Sugar 17.3680999475392 g
- Trans Fat 2.06637358620766 g
- Calories 339 calories
Step-by-step
- 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.
A bubbling casserole of tender bell peppers encasing savory seasoned beef and rice yields contrasting textures of soft exterior walls and rich, molten cheddar cheese. Mastering this preparation relies entirely on the initial parboiling stage, which softens the fibrous cell walls of the capsicum so the entire vessel becomes yielding to a fork.
- Parboil the hollowed peppers in salted boiling water for precisely five minutes to ensure they retain structural integrity without collapsing under the weight of the filling.
- Drain excess rendered fat thoroughly from the skillet after browning the ground beef and onions to prevent the tomato-rice mixture from becoming greasy.
- Dilute the condensed tomato soup with minimal water to achieve a gravy consistency that clings to the baking dish rather than pooling into a thin broth.
- Pair this protein-dense main course with a sharp, vinegar-dressed arugula salad or crusty sourdough bread to cut through the rich cheddar and concentrated tomato sauce.
Bake the covered dish at 350 degrees F for 25 to 35 minutes until the internal temperature reaches safety standards and the cheese turns bubbly. Leftovers keep safely in an airtight container for up to three days.
