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 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
- 1. 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.
1 each: 358 calories, 13g fat (6g saturated fat), 62mg cholesterol, 977mg sodium, 35g carbohydrate (12g sugars, 4g fiber), 26g protein.
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