I was surprised and excited to hear that Terry loved them and that I had succeeded in recreating a childhood favorite for him! Wow, first time was a charm! I hope you like them as much as we do :)
4 Green Bell Peppers
11 oz. ground sirloin
3 TB plus 1 3/4 tsp diced onion
14.5 oz. can diced tomatoes
3/4 tsp. Worchestershire sauce
1/3 c. uncooked rice
1/2 c. water
2/3 c. shredded cheddar cheese
1 can tomato soup
salt and pepper to taste
Preheat oven to 350 degrees F.
Bring a large pot of salted water to a boil. Cut the tops off of the peppers and remove the seeds. Cook the peppers in boiling water for 5 minutes.
Note: Once you add the peppers to the boiling water, the water will cool down and stop boiling. You will need to wait for the water to boil again and then set the timer for 5 minutes.
Remove peppers and drain in a colander over the sink. I like to drain the peppers upside down in the colander, otherwise the water will just sit in the bottom of the pepper and not drain out.
Place the drained peppers in your baking dish and sprinkle salt inside of each pepper and set aside.
In a large skillet, saute the beef and onions for 5 minutes or until browned. Drain the fat (or soak up with paper towels) and season with salt and pepper.
Stir in the tomatoes, rice, water and worchestershire sauce. Cover and simmer for 15 minutes. Remove from heat and stir in the cheese.
Empty the tomato sauce into bowl. Thin with enough water to a gravy consistency.
Stuff each pepper with the beef mixture.
Pour the thinned tomato soup over the peppers.
Bake covered for 25 to 35 minutes.
I like to serve these Stuffed Green Peppers over mashed potatoes.
I found the recipe years ago online and never saved the website. If this is your recipe, please let me know and I will give full credit!