Classic Stuffed Green Peppers

Name: Classic Stuffed Green Peppers
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 6 servings.
Cuisine: Comfort Food Dinner Recipes, Comfort Food Recipes, Mexican Dinners, Mexican Recipes
Ingredients: 6 medium green peppers; 1-1/2 pounds lean ground beef (90% lean); 1 cup cooked long grain rice; 1/2 cup chopped onion; 1/2 cup chopped celery; 1 small tomato, seeded and chopped; 1 garlic clove, minced; 1 teaspoon salt; 1/4 teaspoon pepper; 1 can (10-3/4 ounces) condensed tomato soup, undiluted; 1/2 teaspoon dried basil; 1/2 cup shredded sharp cheddar cheese

My family grows 200 acres of green peppers. We think one of the best way to enjoy this fresh vegetable is in the classic recipe.—Karnemaat Farms, Marlene Karnemaat, Fremont, Michigan

Ingredients

6 medium green peppers
1-1/2 pounds lean ground beef (90% lean)
1 cup cooked long grain rice
1/2 cup chopped onion
1/2 cup chopped celery
1 small tomato, seeded and chopped
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 teaspoon dried basil
1/2 cup shredded sharp cheddar cheese

Directions

Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and immediately place in ice water; invert onto paper towels.
In a large bowl, combine the beef, rice, onion, celery, tomato, garlic, salt and pepper. Spoon into peppers. Place in a greased 13-in. x 9-in. baking dish. Combine soup and basil; spoon over peppers.
Cover and bake at 350° for 55-60 minutes or until the beef is no longer pink. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.

Nutrition Facts

1 each: 312 calories, 11g fat (5g saturated fat), 66mg cholesterol, 836mg sodium, 25g carbohydrate (8g sugars, 4g fiber), 27g protein.

Originally published as Stuffed Green Peppers in Taste of Home April/May 1998

Reviews

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Average Rating:

tobifreeman

Feb 27, 2011

This dish was an okay dish. I missed the part that said "cooked rice" so I added uncooked rice. I might give it another try again sometime but it needs alittle more spice.
katbrown2057

Nov 5, 2009

I have made this recipe several times. It is my favorite stuffed pepper recipe. It is fast, easy and wonderful. I make extra to take in my lunch the next day.