Total Time
45mins
Prep 15 mins
Cook 30 mins

This recipe is from my ancient 1970's version of Better Homes and Gardens cookbook. :) It was always my boys favorite growing up. I used to make double the filling and bake what didn't fit in the peppers around them.

Ingredients Nutrition

Directions

  1. Cut of the tops of the peppers and remove the seeds and membrane.
  2. Precook the peppers in boiling salted water for about 5 minutes and drain on paper towel.
  3. Sprinkle inside of peppers with a little salt or parmesan cheese.
  4. Cook the ground beef with the onion until meat is browned.
  5. Drain grease.
  6. Season with salt and pepper (if desired).
  7. Add canned tomatoes, water, uncooked rice and Worcestershire sauce.
  8. Cover pan and simmer until rice is tender; about 15 minutes.
  9. Stir in the American cheese.
  10. Stuff peppers and stand upright in baking dish.
  11. Bake, uncovered, at 350 degrees for 30 minutes.
  12. Note: When I make them ahead and refrigerate them, I cook them for 40-45 minutes.

Reviews

(7)
Most Helpful

Great stuffed bells. This is the first time I made these, and they are so easy, and even more delish. Made just as posted. Thanks for the great recipe.

knaylor76 July 20, 2010

i really liked this recipe. i wasnt sure whether to drain the canned tomatoes or not because of the rice. but i drained them and they turned out really good :)

MissThang88 October 19, 2009

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