Savory and delightfully easy-to-make stuffed green peppers are a great healthy option for lunch or dinner! Simply stuff tender green bell peppers with cheesy ground beef and rice filling, cover them with tomato sauce, and bake until golden!
Over high heat, bring a large pot of salted water to a boil. Cut the tops off the bell peppers and remove the seeds. Drop the peppers in the boiling water and allow them to cook for 5 minutes. Use tongs to remove the peppers. Salt the inside of each bell pepper with a ¼ teaspoon of salt, or to taste, then set them aside for later.
6 green bell peppers, each, salt & pepper
In a skillet over medium-high heat brown the ground beef with the chopped onions for 5-6 minutes. Drain off the excess fat and season with garlic powder, salt, and pepper.
1 lb ground beef, ⅓ cup onion, each, salt & pepper, ¼ teaspoon garlic powder
Next, add the canned tomatoes, rice, water, and Worcestershire sauce. Stir to combine then cover and allow to simmer for 15 minutes, or until rice is fully cooked. Remove from heat, then stir in the cheese.
14 ½ oz diced tomatoes, 1 teaspoon Worcestershire sauce, ½ cup long grain white rice, ½ cup water, 1 cup cheddar cheese
Preheat the oven to 350°F (175°C). Use a spoon to scoop an equal amount of the ground beef and rice mixture into each bell pepper. Place the bell peppers on a baking dish with the open side up.
In a medium mixing bowl, combine the tomato soup with a small amount of water - Just enough to make it a gravy consistency. Pour the sauce over each of the peppers.
21 ½ oz tomato soup, ½ cup water
Cover with foil and bake for 25-35 minutes. The peppers should be heated through and the cheese should be melted and bubbly. Remove from the oven and allow to cool for 2-3 minutes before serving.