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
Total TimePrep: 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.
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.
Nutrition Facts1 each: 358 calories, 13g fat (6g saturated fat), 62mg cholesterol, 977mg sodium, 35g carbohydrate (12g sugars, 4g fiber), 26g protein.
Originally published as Cheese-Topped Peppers in Taste of Home Ground Beef Cookbook-Book
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