Total Time
55mins
Prep 15 mins
Cook 40 mins

I know there are tons of recipes for these out there ... I just hadn't seen the one I've been using forever yet.

Ingredients Nutrition

  • 2 large green peppers, gutted (halved if super large)
  • 1 lb ground beef
  • 1 (10 ounce) can tomato soup
  • 1 tablespoon dried onion flakes
  • 1 teaspoon Worcestershire sauce (or more, to taste)
  • 1 teaspoon salt
  • 14 teaspoon pepper
  • 12 cup instant rice, uncooked (I've tried other kinds, and it's pretty hit or miss with everything but the instant)
  • 2 cups cheddar cheese (separated)

Directions

  1. Preheat oven to 350.
  2. Pre-cook peppers in boiling, salted water for five minutes.
  3. Brown ground beef in skillet, drain.
  4. Combine soup, onion, worcestershire sauce, salt, pepper, rice, and 1 1/2 cups cheese in a bowl.
  5. Place peppers upright in baking dish.
  6. Stuff with mixture -- any leftover mixture can be spooned around the peppers.
  7. Sprinkle with remaining cheese.
  8. Bake at 350 for 40 minutes, or until the cheese is bubbly and the rice is cooked.
  9. This can also be cooked in the microwave, covered, on high, for 12 minutes.

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