Stuffed Green Peppers
My mom used to make stuffed green peppers when I was a kid, and I remember that I always ate the filling and left the pepper. I've never professed to be anything other than typical; although I've read this week that there are kids whose favorite food is raw peppers. How do you even get a kid to try raw peppers? I need your secrets! These days I have no trouble eating the whole thing - raw or cooked - especially when the pepper comes straight from my dad's garden. I'm not that into gardening - beyond the yard and flowers - so it's nice that my parents live a quarter mile away and my dad grows beautiful vegetables like this!
Other than the quasi-fussy aspect of cleaning and blanching the peppers and later stuffing them this recipe is a cinch. The stuffing in stuffed peppers always reminds me of meatloaf, which is a good thing because, you see, my picky husband loves meatloaf but could care less about the pepper. Yes; he leaves the pepper on his plate. (There's always one in the crowd, isn't there?) Good thing I adore him - and his picky palate (which I must confess is much more adventurous than it used to be.) I have little hope (or energy) to persuade him to take a bite, but that's okay because I have another little guy to persuade these days!
Stuffed Green Peppers
Adapted from AllRecipes
6 green bell peppers
1 pound ground beef
1/3 cup chopped onion
Salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes,chopped
1 teaspoon Worcestershire sauce
1/2 cup uncooked rice
1 cup water, divided
1 cup shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
1. Bring a large pot of salted water to a boil. Cut the tops off the green peppers, and remove the ribs and seeds. Cook peppers for 5 minutes then drain.
2. Over medium-high heat cook beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper to taste. 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 cheese.
3. Preheat the oven to 350 degrees. Divide beef mixture and fill each pepper. Place peppers open side up in a baking dish. In a separate bowl, combine tomato soup and other half cup of water. Pour over peppers.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.