Stuffed Green Peppers

I made this for dinner last night, and it was a big hit with the husband, myself, and with Cory. I used the meat/rice/cheese mixture to make burritos with the younger kids. My husband is generally NOT a fan of green bell peppers, but he REALLY liked this and requested I make this again, maybe with steak next time. (ooooh, that DOES sound good) I got the recipe from allrecipies.com.


6 green bell peppers
salt to taste
1 lb ground beef
1/3 cup chopped onion
salt, pepper, cayenne pepper, paprika to taste
1 (14.5 oz) can peeled, diced tomatoes
1 tsp worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
1 cup shredded cheddar cheese
2(10.75 oz) cans tomato soup
water as needed

1. 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.

2. In a large skillet, saute beef and onions for five minutes, or until beef is browned. Drain off excess fat, and season. 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.

3. Preheat the oven to 350. 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 and just enough water to make the soup a gravy consistency. Pour over the peppers.

4. Bake covered for 25-35 minutes, until heated through and cheese is melted and bubbly.