Stuffed Green Peppers

01Method

1. 1

   Gather and prepare all ingredients before starting.

2. 2

   Bring a large pot of well-salted water to a boil. Slice the tops off the bell peppers and scoop out the seeds. Blanch the peppers in the boiling water for 5 minutes, then drain. Lightly season the inside of each pepper with salt and set them aside.

3. 3

   In a large skillet over medium heat, cook the ground beef together with the onion, breaking the meat apart, until fully browned, approximately 5 minutes.

4. 4

   Pour off any excess fat, then season with salt and pepper. Add the tomatoes, water, rice, and Worcestershire sauce, stirring to combine.

5. 5

   Lower the heat, place a lid on the skillet, and let the mixture simmer until the rice is cooked through, about 15 minutes.

6. 6

   Take the skillet off the heat and fold in the cheddar cheese until melted and evenly distributed.

7. 7

   Preheat the oven to 350°F (175°C). Spoon the beef and rice filling into each pepper and place them upright in a baking dish.

8. 8

   Thin the condensed tomato soup with just enough water in a bowl until it reaches a gravy-like consistency.

9. 9

   Pour the tomato soup mixture over the stuffed peppers and cover the dish tightly with aluminum foil.

10. 10

    Bake in the preheated oven until the peppers are heated through and the cheese is melted and bubbling, roughly 25 to 30 minutes.