Stuffed Green Peppers I The Best Recipes

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Stuffed Green Peppers I

"Here's a scrumptious crammed pepper recipe it's smooth to make. Each inexperienced bell pepper consists of floor red meat, onion, tomatoes, rice and cheese, and is cooked in tomato soup."

Ingredients :

6 green bell peppers
salt to taste
1 pound floor beef
1/three cup chopped onion
salt and pepper to flavor
1 (14.Five ounce) can entire peeled tomatoes, chopped
1 teaspoon Worcestershire sauce
1/2 cup uncooked rice
half of cup water
1 cup shredded Cheddar cheese
2 (10.Seventy five ounce) cans condensed tomato soup
water as wished

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H

Bring a massive pot of salted water to a boil. Cut the tops off the peppers, and cast off the seeds. Cook peppers in boiling water for five mins; drain. Sprinkle salt interior every pepper, and set aside.
In a massive skillet, saute pork and onions for five minutes, or until pork is browned. Drain off extra fat, and season with salt and pepper. Stir in the tomatoes, rice, half of cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is smooth. Remove from heat, and stir inside the cheese.
Preheat the oven to 350 ranges F. (a hundred seventy five stages C). Stuff each pepper with the pork and rice aggregate, and area 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 mins, till heated through and cheese is melted and bubbly.

Notes :

Reynolds® Aluminum foil may be used to hold meals moist, prepare dinner it lightly, and make clean-up less complicated.

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