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