"Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup." — Suzanne M. Munson
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green bell peppers
salt to taste
salt and pepper to taste
1 (14.5 ounce) can
whole peeled tomatoes, chopped
shredded Cheddar cheese
2 (10.75 ounce) cans
condensed tomato soup
water as needed
I didn't give it 5 stars 'cause I made changes based on others' suggestions that I felt improved the recipe. I halved the peppers (lengthwise), sauted onions separately along with 2 minced garlic pieces, cooked the rice separately, used 1 can of DICED tomatoes* (why would you ever buy a can of tomatoes and THEN dice them?), and mixed the ingredients together after browning the beef**, allowing them to warm slightly in the skillet before stuffing into the peppers. You can use the extra juice from the can of tomatoes to keep the rice from burning. I also added quite a bit of basil, oregano, and Italian seasoning, as well as extra Worcestershire sauce. Putting just a little cheese in the bottom of each pepper helped as well. Lastly, I only used one can of tomato soup. Even cut in half, 25 min was needed to get them nice & hot. Next time, I'll try adding some pepper as well.
* Using a can of diced tomatoes with jalepeno peppers adds just the right amount of kick to these! **You can also use 1/2 beef & 1/2 3-7% lean ground turkey to reduce fat content...tastes the same!
I thought these were good but I have had better. Per previous reviews, I too added a bay leaf, a beef bullion cube and a tsp of oregano when cooking the rice. I also used sharp cheddar cheese. Although there is rice in the peppers, we served over additional white rice so we could spoon the sauce over all. Although we liked the meal, I feel it needs a little more "umph" to top it off. It has great potential and I will probally make again only I'll play around with it to find the right blend to fully satisfy our tastebuds.
great recipe. I cut the amount of rice in half. Only thing I would change is at the end. Fill in the peppers halfway with the beef mixture. Add a bit of tomato sauce and fill up the rest with beef mixture and top with tomato sauce again. The problem with only topping off the tomato sauce at the end was that it did not "seep" down as I expected it. So the top only had the tomato sauce and the bottom did not. Without the tomato sauce, the beef was kind of bland.
Wonderful! My whole family enjoyed these. I'll definitely make this again. I used ground turkey instead of beef, and a can of petite diced tomatoes w/ liquid instead of whole toms. Used Arborio rice as that's what I had in the pantry. Added minced garlic to the meat mixture. I substituted 1/2 C. of beef broth instead of plain water. Used 1 can of tomato soup & 1 sm. can of tomato sauce w/ a TBS or two of Spaghetti Sauce Seasoning. Excellent, healthy, and much better than the stuffed peppers I had as a child. I think that par-boiling the peppers before stuffing them was key to the texture and flavor.
I have made these several times and they have been perfect everytime with some little adjustments. I double the worcestershire sauce, add garlic with the onions, put the cheese on top of the stuffed peppers, and use tomato paste instead of soup with about a tablespoon of lemon juice. Fabulous comfort food and very healthy! Note: I have also used both ground chicken and turkey and also had great results.
These were the best stuffed peppers I have ever had. I only made some minor changes. I used 5 peppers instead of 6, and there was just barely enough filling. I used onion powder instead of onion, tomato sauce instead of tomato soup and beef broth instead of water for the rice. I also added another half cup of cheese, but I don't think a little more would hurt. They taste even better the second day.
Yum yum! I've never made stuffed peppers before. These were great! I used ground turkey instead of beef b/c we're trying to eat healthier. Used Uncle Ben's converted Rice, in my opinion it is the best rice in a box. Used a large can of diced tomatoes, undrained. Did not even use tomato soup, I don't think you need to. After stuffing my peppers with the mixture, I just placed them right side up in a greased 9x13. Biggest tip - boil your peppers for a good 5 minutes in the beginning, before stuffing them, and make sure they are fully submerged beneath the water. If not, you will likely end up with pretty raw, crunchy peppers even after baking, unless you like to eat them that way. One of my peppers was like this, it was the one that never got submerged when boiling. The main thing I love about this recipe - you get your meat, starch, and green veggie all in one shot, and it is delicious and healthy! Thank you.
I don't like green peppers but hubby loves them so I had to give this a try. He raved about this one! I did add a tablespoon of minced garlic to the meat mixture and put grated sharp cheddar cheese on the tops of the peppers during the last five minutes of baking. I'll be making this one again for sure.
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Green Peppers I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 219
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