Rachel's Recipes

Stuffed Peppers

Posted on: November 4, 2009

These are a bit more saucy than your typical stuffed peppers, but that’s the way we like them. Eric likes green peppers, but I prefer red since they’re a little sweeter. We made them with either ground beef or turkey, depending what we have one hand. The turkey version seems to be a little lighter, but both are delicious!

Ingredients
4 large bell peppers
2 cans tomato soup
1 lb ground beef or ground turkey
2 cups rice, cooked
1/2 onion, chopped
1 clove garlic
1/2 tsp salt
1/4 tsp pepper
1 tsp Worcestershire sauce
1/2-1 cup shredded Cheddar cheese (optional)

Directions
Preheat the oven to 350 degrees. Set a pot of salted water on the stove to boil.

Brown ground beef with onion and garlic, draining off any excess fat. Add seasonings, Worcestershire, and tomato soup and simmer for 10 minutes. Stir in the cooked rice.

While the beef is simmering, cut off the tops of the peppers and clean out the insides. Place the peppers into the boiling water for about three minutes and drain. They should turn a brilliant color.

Place peppers into a baking pan and stuff with the beef mixture. Top with cheddar cheese. Add a little water to the pan to steam the peppers. Bake until the peppers are soft and heated through, about 30 minutes.

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