Prep 30 mins
Cook 30 mins
My mom made these while I was growing up - they are great on a gloomy rainy day. Very filling.
- 6 medium green peppers
- 1 lb ground beef
- 1⁄3 cup onion, chopped
- 1 teaspoon Worcestershire sauce
- 2 cups cooked rice
- 2 cups stewed tomatoes (or 1 lb can)
- 1 cup cheddar cheese, sharp, shredded
- Precook peppers in boiling slated water about 5 minutes. Sprinkle salt inside.
- Brown meat and onions. Add tomatoes, rice, Worcestershire sauce. Cover and simmer for about 5 minutes.
- Stuff mixture in peppers and add cheese on top.
- Bake 350 degrees for 25 minutes untill done.
This is Awesome!! Like another reviewer, I added cheese to the middle and it was fantastic!!! I highly recommend it if you prefer a cheesier filling. Mmmm!
Many the stuffed peppers served at our family table too! This recipe unlike that of ours but made for a nice change of pace for the really nice big peppers I had on hand. Next time around I will go with tomato sauce or tomato soup for a more intense tomato flavor than that of the diced tomatoes. While we all love cheese wouldn't add the cheese on top but layer it inside as one of your previous reviewers. Everyone liked the rice that we too use when we do stuffed peppers. With a few changes this is a good start for a new to us recipe. Made for the Auz/NZ Swap.
I made it exactly as posted except I added a little garlic, some creole seasoning, and instead of putting all the cheese on top....I mixed some in the meat mix to stuff in the peppers. I kept the amount of cheese the same, just split it up a bit! The end result was spectacular. I used half red bell peppers and half green. The red was sweeter, but the green more tender. Both types were a hit. Thanks for sharing!