STUFFED GREEN PEPPERS (EASY)
*It makes a lot of tomato sauce, so you can use 2 can's of tomato soup instead. But I make mashed potatoes with this meal & use the tomato sauce as gravy, for the mashed potatoes. *You can also freeze the leftovers, for another meal.
Provided by MzCece Dgaf
Categories Beef
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Cut the tops off the peppers, and remove the seeds and set aside.
- 2. In a large skillet, saute beef and onions for 10 minutes, or until beef is browned & onions are soft. Drain off excess fat, and season with salt, pepper & garlic powder (to your liking). Stir in the chopped tomatoes & juice, uncooked rice, 2 cups water and Worcestershire sauce. Cover, and simmer for 20 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
- 3. Preheat the oven to 350 degrees F. 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.
- 4. Bake covered for 45 minutes to an hour, until green peppers are cooked to your liking.
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