Green peppers that are deliciously filled and simple to create. Each green bell pepper is cooked in tomato soup and contains ground beef, onions, tomatoes, rice, and cheese.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
Ingredients
- 6 green bell peppers
- salt to taste
- 1 pound ground beef
- ⅓ cup chopped onion
- salt and pepper to taste
- 1 (14.5 ounce) can whole peeled tomatoes, chopped
- ½ cup water
- ½ cup uncooked rice
- 1 teaspoon Worcestershire sauce
- 1 cup shredded Cheddar cheese
- 2 (10.75 ounce) cans condensed tomato soup
- water as needed
Instructions
- Bring a large pot of salted water to a boil. Cut the tops off bell peppers and remove the seeds. Cook bell peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each bell pepper and set aside.
- Place ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned, about 5 minutes. Drain off excess fat and season with salt and pepper. Stir in tomatoes, 1/2 cup water, rice, and Worcestershire sauce; reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. Remove from heat and stir in cheese.
- Preheat the oven to 350 degrees F (175 degrees C).
- Stuff each bell pepper with beef and rice mixture; arrange open-side up in a baking dish.
- Combine tomato soup with just enough water in a medium bowl to make the soup a gravy consistency; pour over the bell peppers and cover with aluminum foil.
- Bake in the preheated oven until heated through and cheese is melted and bubbly, about 25 to 30 minutes.
Nutrition Facts
| Calories | 463 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 4 g |
| Protein | 27 g |
| Saturated Fat | 13 g |
| Sodium | 971 mg |
| Sugars | 12 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
These were so yummy and made with all fresh garden ingredients. Proud that this recipie told me what I needed and figured it out from there.
A good recipe. Many helpful hints in the reviews. The idea of using canned diced tomatoes vs canned whole tomatoes to save a step is ok. However, whole canned tomatoes are generally skin free. Personally, I lean towards the skinless whole tomatoes. Less toughness, more flavor. (Worth a little extra time and effort.) Plus, my knives are always sharp and ready to get to work!
This is a good starter recipe. I used a 15oz can tomato sauce instead of the soup. To the tomato sauce, I added 1/4 cup brown sugar, 4 teaspoons Worcestershire sauce, and 4 teaspoons prepared mustard. When trying to serve it, it completely fell apart. I then realized it had no egg to hold it together. Next time I will add 1 beaten egg to the meat mixture. I am now going to salvage it by chopping up all the left overs, put them in a casserole dish, cover it with mozzarella cheese and bake it until it is hot.
It was delicious! But I used tomato paste instead of tomato soup! 2 small cans were perfect!
Rated 3 as a good base recipe, but changes were needed. I precooked the rice, more seasoning and mozzarella on top. Really good!
The recipe is so yummy. The only changes I made was to turn it into a casserole and I only used 1 medium bell pepper. I chopped and sauted the bell pepper and the onion with the ground beef and then followed the rest of the recipe. I poured the cooked ingredients into a sprayed casserole dish and added more cheddar cheese to the top. I then baked it for 20-30 minutes until the the cheese was bubbly and started to brown. (350 degrees) I will be making this regularly. My picky-eater husband loved it!
Made these for supper last night. Super easy to make and really, really nice!
I used cook rice and tomato paste. Delicious!
Generally, this is a tasty recipe with a an adjustment or two, or three. As has been suggested, I would add an extra tsp of Worcestershire to the meat mixture. I used Rao’s Tomato Basil Soup instead of a regular can of tomato soup. I poured it directly from the jar over the peppers without diluting. I added extra cheddar cheese on top of the peppers and then baked. I would suggest playing with the baking time. 30 minutes at 350 degrees didn’t seem long enough.
Made this for first time and it’s very easy. I like the one-pan cooking method with adding the rice in with the meat. Instead of celery I took the tops of the peppers and reserved the good parts, chopped them up and probably had 1 cup of green pepper to add to the meat and onions. Flavors are a little bland so to add a little pizzaz to the flavor, my son suggested adding taco seasoning to the meat next time. Will do! But very savory comfort food!
Loved this recipe, only change i made was to add some of the cheese to the bottom of the peppers, then filled them 1/2 with the filling, added some tomato soup, then more filling, soup and cheese. I subbed diced tomatoes for the whole tomatoes,
I’ve made this recipe twice and liked it. But I can’t figure out why it calls for two cans of soup. Even the video shows just a spoonful of soup being put on top of the peppers.
I wish I hadn’t added uncooked rice, I thought that sounded odd. The rice isn’t getting tender enough and I’ve been simmering way longer than the recipe called for. Praying it tenders up in the oven or this whole dish and effort will be ruined.
This recipe was so good. We added more onions and diced green peppers.
Quick and Easy! I could eat a plate of the filling by itself!
The stuffed peppers turned out extremely well. The only variation I made was I sautéed 1 small onion with 1/2 green pepper, both finely chopped. I added the vegetables to the meat mixture along with 2 teaspoons Worcestershire sauce.
Very easy and quick. My husband loved it!
Followed this recipe exactly. So good. I guess I put a little extra cheddar cheese on them in the final 5 minutes. My mom used to top her stuffed green peppers with ketchup and I wasn’t sure the tomato soup would be as good, but I really liked it.
It tastes very good. Though it took an hour for the rice to become tender. I will cook the rice first next time.
Been making it this way for years. My only change is the w sauce, I add that to taste, so a lot
This is my go to recipe for Stuffed Green Peppers. I’VE MADE THIS 5-6 TIMES, AND, It turns our PERFECT EVERYTIME. It’s on my favorites page, so I do not forget it My husband is a Very picky eater – and ABSOLUTELY LOVES this recipe 🙂 THANK YOU !!!!!