Stuffed green peppers
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 1 h |
6
servings
servings
| Category: | Accompaniment |
| Subcategory: | -- |
| Source: | Lyse Tremblay, gatineau, QC |
This recipe is a Quebec Cooking Contest submission. If you like it, please support it by clicking on the "LIKE" button.
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Recipe ingredients
- 6 green peppers
- 1 pinch(s) salt
- 1 lb ground beef
- green onions
- 1 tin(s) stewed tomatoes
- 1 tsp. Worcestershire sauce
- uncooked rice
- water
- 1 cup(s) shredded Cheddar cheese
- 2 tin(s) cans condensed tomato soup
- 1 as needed water
Preparation
- 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 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 the cheese.
- Preheat the oven to 350 degrees F.
- 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.
- Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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