Delicious bell peppers stuffed with a savory mixture of ground beef, rice, and cheese, baked to perfection in a rich tomato sauce.
Ingredients
4 pieces bell peppers
1 pound ground beef
1 medium onion
1 can diced tomatoes
1/2 cup uncooked rice
2 tablespoons Worcestershire sauce
1 cup shredded cheese
1 can tomato soup
to taste salt
to taste pepper
1/2 cup water
Method
Gather all the required ingredients for the recipe.
Boil a large pot of salted water. Cut the tops off the bell peppers, remove the seeds, and blanch them in the boiling water for 5 minutes. Drain and sprinkle salt inside the peppers, then set aside.
Heat a large skillet over medium heat. Add ground beef and diced onions, cooking until the beef is browned and the onions are soft, about 5 minutes.
Drain any excess grease from the skillet. Season the beef mixture with salt and pepper, then stir in diced tomatoes, half a cup of water, uncooked rice, and Worcestershire sauce.
Reduce the heat, cover the skillet, and let it simmer until the rice is cooked and tender, approximately 15 minutes.
Remove from heat and mix in shredded cheese until fully melted.
Preheat your oven to 350°F (175°C). Carefully fill each bell pepper with the beef and rice mixture, standing them upright in a baking dish.
In a separate bowl, combine tomato soup with enough water to create a smooth, gravy-like sauce.
Pour the tomato sauce over the stuffed peppers and cover the dish with aluminum foil.
Bake for 25 to 30 minutes, or until the filling is heated through and the cheese is bubbly.
