Ingredients:
- 1 cup cold water
- ½ cup uncooked long grain white rice
- 1 pound ground low fat beef
- 6 medium green bell peppers
- 1 tablespoon Worcestershire sauce
- Salt and ground black pepper to taste
- 1 can concentrated tomato soup
- 1 cup shredded Cheddar cheese
Directions:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring water and rice to a boil in a covered saucepan. Reduce heat to low and simmer until rice is tender, about 20 minutes.
- Mix the ground beef and Worcestershire sauce, in a skillet over medium heat add the ground beef and Worcestershire sauce, mixture and cook until evenly browned and crumbly, 7 to 9 minutes.
- Hollow out bell peppers by removing and discarding the tops, seeds, and membranes.
- Bring a large pot of salted water to a boil (parboil) and cook the bell peppers in boiling water for 5 minutes (parboil); drain. Sprinkle salt inside each bell pepper and set aside.
- Arrange peppers in a baking dish with the hollowed sides facing upward and add a little water to the bottom of the pan.
- Prepare filling by mixing cooked beef, cooked rice, salt, and pepper. Spoon an equal amount of filling into each hollowed pepper.
- Spoon the concentrated tomato soup on top of the stuffed peppers and and cover with the shredded Cheddar cheese
- Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour.
Variations:
- Add sausage to the ground beef.
- Add sun dried tomatoes.
- Add chopped onions.
- Use tomato paste instead of concentrated tomato soup.
- Use different types of cheeses.
- Use brown rice or wild rice.
- Spice it up with hot peppers.
