October 3, 2011

Classic Stuffed Peppers

Hearty Meat Dishes

20 mins.

1 minutes

“Colorful, delicious and fun to eat, these peppers stuffed with ground beef and rice will brighten a family supper.”

1
Preheat oven to 350°F. Bring a large pot of water to a boil. Meanwhile, cut the tops off the bell peppers and remove the seeds.
2
Place the bell peppers in the boiling water and cook for 5 minutes. Drain.
3
Combine the beef, rice, onion, 1/2 cup soup, 1/4 cup water, the Worcestershire sauce, salt and black pepper in a large bowl. Mix well.
4
Spoon one-fourth of the beef mixture into each bell pepper. Place the bell peppers in an ungreased 9-inch square baking dish. Spoon the remaining soup over the top of each bell pepper.
5
Cover with foil and bake for 45 minutes. Uncover and bake until the beef is no longer pink and the rice is cooked, 20–30 minutes longer. Sprinkle with the Cheddar and bake until the cheese is melted, about 10 minutes more. Serve.

A green salad is all you need with this hearty dish. Serve pound cake topped with fruit and whipped cream for dessert.

• If a pepper won’t stand up straight, cut a thin slice off the bottom (taking care not to cut all the way through).

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