a straightforward stovetop meal that has the same flavors of stuffed peppers. Deconstructed stuffed bell peppers in essence. Bell peppers come in red, green, yellow, and orange varieties.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (10.75 ounce) can tomato soup (such as Campbell’s®)
- 1 (14.1 ounce) can diced tomatoes, undrained
- 1 ¼ cups water, or more as needed
- ½ cup white rice
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Italian seasoning
- salt and freshly ground black pepper to taste
- 4 medium bell peppers, diced
- ½ cup shredded mozzarella cheese
Instructions
- Combine ground beef and onion in a large skillet and cook over medium heat until onion is soft and translucent, 7 to 8 minutes. Add garlic and cook until fragrant, 30 to 45 seconds. Drain extra grease.
- Add tomato soup, diced tomatoes, water, rice, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a boil; reduce heat to low, cover, and simmer for 10 minutes.
- Stir in diced peppers and cook until rice is tender, 15 to 20 minutes. Top with mozzarella cheese, cover, and let sit until cheese has melted, 5 to 7 minutes.
Reviews
I can’t say enough about this recipe nothing comes close