Stuffed Peppers Recipe

Name: Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large green peppers; 1/2 lb. ground beef; 1/4 tsp. pepper; 2 Tbsp. instant minced onion; 1 (10 1/2 oz.) can tomato soup (reserve 1/2 c.); 1/2 c. water; 3 slices sharp Cheddar cheese, halved; 1 c. Minute rice; 1/2 c. dry bread crumbs; 1/4 tsp. oregano; 1/2 tsp. salt; 2 tsp. Worcestershire sauce

Servings: persons

6 large green peppers
1/2 lb. ground beef
1/4 tsp. pepper
2 Tbsp. instant minced onion
1 (10 1/2 oz.) can tomato soup (reserve 1/2 c.)
1/2 c. water
3 slices sharp Cheddar cheese, halved
1 c. Minute rice
1/2 c. dry bread crumbs
1/4 tsp. oregano
1/2 tsp. salt
2 tsp. Worcestershire sauce

1
Prepare
2
peppers
3
by cutting off tops and removing core and seeds.
4
Cook
5
in
6
lightly
7
salted
8
water
9
for
10
5 minutes. Sprinkle the insides with salt.
11
Mix the beef with the pepper, onion, soup, rice, crumbs, oregano and salt.
12
Blend thoroughly and
13
spoon lightly into the peppers.
14
To the remaining 1/2 cup of soup, add 1/2 cup of water and Worcestershire sauce.
15
Blend this
16
together and
17
pour over the peppers.
18
Cover and bake at 350u00b0 for 45 to 50 minutes.
19
Put the halved slices of cheese on the peppers and return to the oven until the cheese melts.

507

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 6 large green peppers, 1/2 lb. ground beef, 1/4 tsp. pepper, 2 Tbsp. instant minced onion, 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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