Stuffed Peppers Recipe

Name: Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 6 medium, yellow, red or green peppers; 1 1/2 lb. ground chuck; 1 c. cooked long grain rice; 1/2 c. chopped onion; 1/2 c. diced celery; 1 (2 oz.) jar sliced pimento, drained; 1 clove garlic, minced; 1 tsp. salt; 1/4 tsp. pepper; 1 (10 3/4 oz.) can condensed tomato soup; 1/2 tsp. basil; 1/2 c. sharp Cheddar cheese, shredded

Servings: persons

6 medium, yellow, red or green peppers
1 1/2 lb. ground chuck
1 c. cooked long grain rice
1/2 c. chopped onion
1/2 c. diced celery
1 (2 oz.) jar sliced pimento, drained
1 clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
1 (10 3/4 oz.) can condensed tomato soup
1/2 tsp. basil
1/2 c. sharp Cheddar cheese, shredded

1
Cut off tops of peppers.
2
Remove seeds and membranes.
3
In a large bowl combine beef, rice, onion, celery, pimento, garlic, salt and pepper.
4
Fill peppers with meat mixture.
5
Arrange in 3-quart casserole with one pepper in the center of the dish.
6
Combine soup and basil; pour over peppers.
7
Cover.
8
Microwave on High (10) for 21 to 23 minutes.
9
Sprinkle cheese over peppers.
10
Let stand, covered, 5 minutes to melt cheese.

No nutrition data on file — estimate from the ingredient list.

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 medium, yellow, red or green peppers, 1 1/2 lb. ground chuck, 1 c. cooked long grain rice, 1/2 c. chopped 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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