MY STUFFED GREEN PEPPERS / SHANEY'S FAVORITE
This recipe is one I've made many times for my children. It was requested that I add it to my cook book as it is a favorite. Shane is my most favorite child to cook for, sorry kids :) He loves EVERYTHING and if he doesn't, he doesn't let me know! He is always so grateful when I make him something, he usually says, thank you Mom,...
Provided by Tammy T
Categories Beef
Time 1h5m
Number Of Ingredients 12
Steps:
- 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 5-7 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 1 cup of the cheese.
- 3. 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. Sprinkle tops with the rest of cheese.
- 4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly. Photo from: allrecipes.com
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