Stuffed Peppers Recipe

Name: Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 medium green peppers, tops and seeds removed; 1 lb. lean ground beef; 1 cup chopped onion; 1 garlic clove, minced; 2 tsp. chili powder; 1 tsp. salt; 1/2 tsp. pepper; 2 cans (10 3/4 oz. each) tomato soup, undiluted; 2 cups (8 oz.) shredded cheddar cheese; 11/2 cups cooked rice

Servings: persons

8 medium green peppers, tops and seeds removed
1 lb. lean ground beef
1 cup chopped onion
1 garlic clove, minced
2 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
2 cans (10 3/4 oz. each) tomato soup, undiluted
2 cups (8 oz.) shredded cheddar cheese
11/2 cups cooked rice

1
In boiling salted water, cook peppers for 3 - 5 minutes. Remove and set aside.
2
In a skillet, cook beef, onion, and garlic until meat is done and onion is tender.
3
Drain any fat.
4
Add seasonings and soup; simmer, uncovered, for 10 minutes.
5
Stir in cheese; cook and stir until melted.
6
Stir in rice.
7
Fill peppers; place in a shallow baking dish.
8
Bake at 350u00b0 for 20 minutes. Serves 8.

1578

kcal

Calories

Fat

233

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 medium green peppers, tops and seeds removed, 1 lb. lean ground beef, 1 cup chopped onion, 1 garlic clove, minced, and more.

Yes, Stuffed Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Peppers

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