My Stuffed Green Peppers / Shaney's Favorite recipes - Stuffed bell peppers
Author: Patricia Riley
Each green bell pepper contains ground beef, onion, tomatoes, rice, and cheese, and is cooked in tomato soup. We always have a lot of extra peppers in the garden.
Stuffed Green Peppers
Delicious stuffed green peppers that are easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice, and cheese, and is cooked in tomato soup.
Provided by: Allrecipes Member
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 0 servings
Number of ingredients: 12
Provided by: Allrecipes Member
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 0 servings
Number of ingredients: 12
Ingredients:
- 6 green bell peppers
- salt to taste
- 1 pound ground beef
- ⅓ cup chopped onion
- salt and pepper to taste
- 1 (14.5 ounce) can whole peeled tomatoes, chopped
- ½ cup water
- ½ cup uncooked rice
- 1 teaspoon Worcestershire sauce
- 1 cup shredded Cheddar cheese
- 2 (10.75 ounce) cans condensed tomato soup
- water as needed
Nutrition:
- Calories: 462.8 calories
- Carbohydrate: 35.5 g
- Cholesterol: 88.6 mg
- Fat: 24.3 g
- Fiber: 3.5 g
- Protein: 27.2 g
- Saturated Fat: 12.5 g
- Sodium: 970.6 mg
- Sugar: 12.2 g
- Bring a large pot of salted water to a boil. Cut the tops off bell peppers and remove the seeds. Cook bell peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each bell pepper and set aside.
- Place ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned, about 5 minutes. Drain off excess fat and season with salt and pepper. Stir in tomatoes, 1/2 cup water, rice, and Worcestershire sauce; reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. Remove from heat and stir in cheese.
- Preheat the oven to 350 degrees F (175 degrees C).
- Stuff each bell pepper with beef and rice mixture; arrange open-side up in a baking dish.
- Combine tomato soup with just enough water in a medium bowl to make the soup a gravy consistency; pour over the bell peppers and cover with aluminum foil.
- Bake in the preheated oven until heated through and cheese is melted and bubbly, about 25 to 30 minutes.
My Stuffed Green Peppers / Shaney's Favorite
This recipe is one I've made many times for my children. It was requested that I add it to my cook book as it is a favorite. Shane is my most favorite child to cook for, sorry kids :) He loves EVERYTHING and if he doesn't, he doesn't let me know! He is always so grateful when I make him something, he usually says, thank you Mom, that was good! He never complains and always wants more. Don't get me wrong, I love to cook for all 7 of my children, they know that, but Shane, I never have to worry, will he like this? With him its, did I make enough? I LOVE that, I'm a cook! Love you Shaney!
Provided by: Tammy T @ttodd4jesus
Total time: 65 minutes
Cook time: 35 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: Italian
Number of ingredients: 12
Provided by: Tammy T @ttodd4jesus
Total time: 65 minutes
Cook time: 35 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: Italian
Number of ingredients: 12
Ingredients:
- 6 - green bell peppers
- - salt to taste
- 1 pound(s) ground beef
- 1/3 cup(s) chopped onion
- 1 - (14.5 ounce) can whole peeled tomatoes, chopped
- 1 teaspoon(s) worcestershire sauce
- 1/2 cup(s) uncooked rice
- 1/2 cup(s) water
- 1 1/2 cup(s) shredded cheddar cheese
- 1 - (10.75 ounce) can campbell's condensed tomato soup
- - water as needed
- - salt and pepper to taste
How to cook:
- Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
- In a large skillet, saute beef and onions for 5-7 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in 1 cup of the cheese.
- Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers. Sprinkle tops with the rest of cheese.
- Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly. Photo from: allrecipes.com
Stuffed Peppers
This is the time of the year to stuff those garden peppers. Make up several and freeze them.
Provided by: Mary Lee @HoosierLady
Total time: 105 minutes
Cook time: 80 minutes
Prep time: 25 minutes
Yields: 6 servings
Number of ingredients: 14
Provided by: Mary Lee @HoosierLady
Total time: 105 minutes
Cook time: 80 minutes
Prep time: 25 minutes
Yields: 6 servings
Number of ingredients: 14
Ingredients:
- 6-7 medium green peppers (cored and rinsed)
- 1 1/2 pound(s) ground beef of your choice
- 1/2 pound(s) ground pork
- 2 package(s) dried onion soup mix
- 1 lg. can(s) diced tomatoes (italian kind is best)
- 1 lg. can(s) tomato sauce
- 1 can(s) tomato soup
- approx. 1 cup(s) cooked white rice
- 1/2 teaspoon(s) garlic powder
- 1 cup(s) water (divided)
- - salt/pepper to taste
- 2 - eggs
- - note: combine diced tomatoes, tomato soup and tomato sauce and 1/2 cup of water before pouring over peppers
- - optional - shredded cheese garnish (of your choice)
How to cook:
- Cut off tops of peppers and pierce bottoms ... core and rinse well .. set aside.
- In large bowl ... add ground beef and pork , dried onion soup mix, garlic powder, salt / pepper ... 1/2 cup tomato sauce .. mix together ... add cook rice and 2 eggs ... mix together well.
- fill peppers with meat mixture and place in roaster.
- ...pour approx 1/2 cup of water around peppers.
- cook covered at 325 degrees until tops are brown. ( approx 40 minutes)
- pour tomato mixture over peppers and entire pan. (you might need to add a little extra water to mixture if too thick) Cook for appox 30-40 minutes.( Baste peppers every 15 minutes.) Serve hot ... Enjoy !!
- approx. 5 minutes before removing from oven, garnish with optional cheese
Simple Stuffed Green Peppers
We always have a lot of extra peppers in the garden. So I prepare a bunch of these stuffed peppers, then freeze them for baking later. That way, we can enjoy them year-round. They're always a treat, no matter how often I serve them!
Provided by: Taste of Home
Total time: 50 minutes
Cook time: 20 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 10
Provided by: Taste of Home
Total time: 50 minutes
Cook time: 20 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 10
Ingredients:
- 8 medium green peppers, tops and seeds removed
- 1 pound ground beef
- 1 cup chopped onion
- 1 garlic clove, minced
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cans (10-3/4 ounces each) tomato soup, undiluted
- 2 cups shredded cheddar cheese
- 1-1/2 cups cooked rice
Nutrition:
- In boiling salted water, cook peppers for 3-5 minutes. Remove and set aside. In a skillet, cook beef, onion and is tender. Drain any fat. Add seasonings and soup; simmer, uncovered, for 10 minutes. Stir in cheese; cook and stir until melted. Stir in rice. Fill peppers; place in a shallow baking dish. Bake at 350° for 20 minutes.
