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Cheese-Topped Peppers

 Cheese-Topped Peppers
Cheese adds an extra-special taste to these stuffed peppers. When in season, use a colorful mix of green, yellow and sweet red peppers. --Debra Monholland, Tahlequah, Oklahoma
4 ServingsPrep: 25 min. Bake: 30 min.


  • 4 medium green peppers
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 cup cooked rice
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted, divided
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • Dash pepper
  • 2 slices process American cheese, cut into strips


  • Cut tops off peppers and remove seeds. In a large kettle, cook
  • peppers in boiling water for 3 minutes. Drain and rinse with cold
  • water; invert on paper towels. In a skillet, cook beef and onion
  • over medium heat until meat is no longer pink; drain. Add rice, 1
  • cup soup, Worcestershire sauce, salt and pepper; mix well. Spoon
  • into peppers. Place in a greased 9-in. square baking dish. Bake,
  • uncovered, at 375° for 25 minutes. Top with remaining soup and
  • cheese. Bake 5 minutes longer or until cheese is melted. Yield: 4
  • servings.
After parboiling peppers for Cheese-Topped Peppers, use tongs to easily remove them from the water. Rinsing the peppers in cold water stops them from cooking. Overcooked peppers can turn mushy and fall apart.

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Cheese-Topped Peppers (continued)

Nutritional Facts: 1 serving (1 each) equals 358 calories, 13 g fat (6 g saturated fat), 62 mg cholesterol, 977 mg sodium, 35 g carbohydrate, 4 g fiber, 26 g protein.