Stuffed Green Peppers

6 green bell peppers
Saltand pepper to taste
1 pound ground beef or turkey
1/3 cup chopped onion
Fresh basil to taste
1 tablespoon Italian seasoning
1 (14.5 ounce) can diced tomatoes
1 teaspoon Worcestershire sauce
1/2 cup cooked rice
1/2 cup water
1cup shredded Cheddar cheese
1(10.75 ounce) can condensed tomatosoup
Water as needed
  1. 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 and pepper inside each pepper, and set aside.
  2. In a large skillet, sauté beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with basil and Italian seasoning. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minute.  Remove from heat, and stir in the cheese.
  3. Preheat the oven to 350 degrees. 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.
  4. Bake covered for 25 to 35 minutes, until heated through.

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