I fell in love with stuffed green peppers the first time my sister Jamie made them for me a few years ago. I have been on a hunt for the recipe that fits my style perfectly and I found one on Allrecipes.com and made it my own.
adapted from Allrecipes.com via Samantha M. Munson
Stuffed Green Peppers
3 green bell peppers (recipe calls for 6 whole bell peppers, but I like my peppers cut in half lengthwise and stuffed well! It was just right imo!)
1 pound ground beef
1/2 an onion
1-2 cloves of minced garlic
1 (14.5 ounce) can diced tomatoes
2 tsp Worcestershire sauce
1/2 cup uncooked white rice (if using brown, pre cook rice))
1/2 cup beef broth (or water)
salt and pepper to taste
1 can corn (optional)
1-2 cup shredded cheese (I usually use 2 cups, and Colby jack cause that's what we always have!)
2 (10.75 oz) cans condensed tomato soup
water as needed
Bring a large pot of salted water to a boil. Cut the tops off the peppers and remove the seeds. Cut peppers in half lengthwise. 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. Season with salt and pepper. Add garlic to beef and onions and saute for a minute or so. Stir in the tomatoes, rice, 1/2 cup beef broth, and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat and stir in the corn.
Preheat oven to 350 degrees. Place peppers open side up in a casserole dish (fits perfect in a 9x13). Sprinkle cheese on the bottom of each pepper. Stuff each pepper with the beef and rice mixture and top with rest of the cheese. In a bowl combine the cans of tomato soup and just enough water to make the soup a gravy consistency (I did half a can or so). Pour tomato soup over the peppers. I use all the soup because we like the sauce to put over our rice.
Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly. Serve with rice!
***The last time I made it, I doubled the recipe and froze half of the peppers. It worked out great, and they cooked perfectly! I just lowered the temp. to 325 degrees, cooked for 30 min., then added the tomato soup on top, then cooked for another 30 min.or so. I might adjust the cooking time a little next time, I don't think they needed that long.