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Cheesy Stuffed Peppers

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
60 min
SERVINGS
6 servings
Dinner
Cheesy Stuffed Peppers
Ingredients
  • 6 green bell peppers
  • salt to taste
  • 1 pound ground beef
  • 1/3 cup chopped onion
  • salt and pepper to taste
  • 1 (14.5 ounce) can whole peeled tomatoes, chopped
  • 1/2 cup water
  • 1/2 cup uncooked rice
  • 1 teaspoon Worcestershire sauce
  • 1 cup shredded Cheddar cheese
  • 2 (10.75 ounce) cans condensed tomato soup
  • water as needed
Instructions
1
Gather all the necessary components for preparation.
2
Boil a substantial quantity of salted water until it reaches a rolling boil. Slice the tops off bell peppers and extract their seeds, then submerge them in boiling water for 5 minutes; drain. Sprinkle salt inside each bell pepper and set it aside momentarily.
3
In a large skillet, heat ground beef and onion over medium heat; cook and stir until the beef is browned, taking approximately 5 minutes. Remove any excess fat from the skillet and season with salt and pepper to taste.
4
Stir in tomatoes, 1/2 cup of water, rice, and Worcestershire sauce to combine. Reduce the heat to a low setting, cover the skillet, and let it simmer until the rice is tender, which should take around 15 minutes.
5
Remove the skillet from the heat source and stir in cheese to incorporate.
6
Preheat your oven to 350 degrees F (175 degrees C). Fill each bell pepper with the beef and rice mixture, then arrange them in a baking dish with their open sides facing upwards.
7
Combine tomato soup with just enough water to achieve a gravy-like consistency in a medium-sized bowl.
8
Pour the tomato soup mixture over the bell peppers, cover with aluminum foil, and bake in the preheated oven until heated through and cheese is melted and bubbly, taking approximately 25 to 30 minutes.