Stuffed Green Peppers
Looking for a hearty and satisfying meal that's packed with flavor? Look no further than this recipe for Stuffed Green Peppers. With a combination of ground beef, rice, vegetables, and cheese, these peppers are sure to be a hit with the whole family.
Looking for a hearty and satisfying meal that's packed with flavor? Look no further than this recipe for Stuffed Green Peppers. With a combination of ground beef, rice, vegetables, and cheese, these peppers are sure to be a hit with the whole family.
- 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
- 6 green bell peppers
- 1 (14.5 ounce) can whole peeled tomatoes chopped
- 1/2 cup uncooked rice
- 2 (10.75 ounce) cans condensed tomato soup
- water as needed
- Carbohydrate 120.053266670878 g
- Cholesterol 447.0428116 mg
- Fat 113.570788833378 g
- Fiber 15.8446669856424 g
- Protein 130.417888250163 g
- Saturated Fat 55.0256884242189 g
- Serving Size 1 1 recipe (1587g)
- Sodium 4765.84820378914 mg
- Sugar 104.208599685235 g
- Trans Fat 12.398241517246 g
- Calories 2034 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.
Bell peppers possess thick walls of flesh that act as natural roasting vessels, protecting interior grains and proteins from direct oven heat while contributing a distinct vegetal bitterness that balances rich fillings. Historically, hollowed vegetables stuffed with minced meats and grains appeared in various Mediterranean and Eastern European traditions long before becoming a mid-century American diner staple.
- Pair these savory peppers with plain buttered egg noodles or a crisp, vinegar-dressed cucumber salad to cut through the richness of the cheddar cheese and condensed soup gravy.
- For dietary adjustments, ground turkey or lentils can easily replace the beef at a one-to-one ratio without altering the simmering time for the rice.
- Blanching the hollowed peppers in boiling water for exactly 5 minutes softens the fibrous walls sufficiently so they slice easily on the plate.
- Bake the assembled dish covered at 350 degrees F for 25 to 35 minutes until the internal temperature reaches safe meat thresholds and the topping bubbles.
Leftovers keep well in an airtight container in the refrigerator for up to three days and actually improve in flavor as the rice absorbs more of the seasoned tomato sauce. Reheating thoroughly in a conventional oven restores texture better than a microwave.
