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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Cheese adds an extra-special taste to these stuffed peppers. When in season, use a colorful mix of green, yellow and sweet red peppers. -Debra Monholland, Tahlequah, Oklahoma Ingredients:
4 medium green peppers |
1 pound ground beef |
1 medium onion, chopped |
1 cup cooked rice |
1 can (10-3/4 ounces) condensed tomato soup, undiluted, divided |
2 teaspoons worcestershire sauce |
1/2 teaspoon salt |
dash pepper |
2 slices process american cheese, cut into strips |
Directions:
1. Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and rinse with cold water; invert on paper towels. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add rice, 1 cup soup, Worcestershire sauce, salt and pepper; mix well. Spoon into peppers. Place in a greased 9-in. square baking dish. Bake, uncovered, at 375° for 25 minutes. Top with remaining soup and cheese. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings.
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