Stuffed Bell Peppers

I was pleasantly surprised how quickly this dish was put together.....and the final results presented a tender and tasty meal.  My bell peppers were in the small to medium range.....so a couple of peppers per hungry tummy, then round that off with some peach slices.....and I call that a meal!

Stuffed Bell Peppers
from Anne Fleetwood
Printable Recipe

You'll Need

• 6 medium bell peppers
• 1 cup rice, cooked
• 1 tablespoon butter
• 1/2 cup tomato soup
• Salt, to taste
• Pepper, to taste
• 1/2 small onion, chopped
• 1 pound ground chuck
• Cheese, shredded

Cook the rice according to package directions.  Set aside.

Slice off the tops of each of the bell peppers and remove the seeds and membrane; rinse well.  Add the peppers to a large pot filled with boiling water, and parboil for 5 minutes.  Drain and set aside to cool.

In a large sauté pan melt the butter over medium heat.  Add the chopped onion and sauté until soft.

Add the ground chuck to the onions and brown the meat.  Drain off the fat.

Add the tomato soup and cooked rice; stirring well to incorporate into the meat mixture.  Season with the salt and pepper (I found that the dish needed extra salt at the table, so you may want to take that into consideration when seasoning).

Place the peppers in a baking dish where they will fit snuggly.  Stuff each of the peppers to the their tops with the meat/rice mixture.  Sprinkle a healthy amount of cheese over the top of each pepper.

Bake in a preheated oven (350 degrees) for 15 minutes.  Then raise the temperature to 400 degrees and continue baking until the tops start turning golden-brown, about 5 minutes.  Remove peppers from the baking dish and serve.

Serves 3