Ingredients1 h 20 m servings 606 cals
- Preheat the oven to 350 degrees F (175 degrees C). Bring a shallow pot of water to a boil. Immerse the bell peppers in boiling water for 3 minutes. Remove from the water, and drain. Place the peppers, cut side up, in a lightly greased 9x13 inch baking dish.
- In a medium bowl, combine the ground beef, onion and rice. Season with salt, pepper and garlic powder; mix with your hands until blended. Divide into 8 portions and mold into elongated patties. Stuff one patty into each pepper half. Pour the tomato soup over the stuffed peppers, dividing evenly. Top each one with a slice of tomato, pressing down to adhere. Cover with aluminum foil.
- Bake for 1 hour in the preheated oven, then remove the aluminum foil. Top with Cheddar cheese and return to the oven. Bake until cheese is melted, about 5 more minutes.
Per Serving: 606 calories; 26.6 g fat; 57.9 g carbohydrates; 34 g protein; 105 mg cholesterol; 711 mg sodium. Full nutrition
ReviewsRead all reviews 5
Thank you for this recipe it was so good. I used instant rice uncooked and it worked out great. I mixed 1/2 tea. Allspice with meat because I like that flavor with green peppers.I salt and peppe...
Very Good!!I liked the tomato soup (we don't like chunks of tomato). It didn't say to precook rice and I didn't.I put cheese on half and left the other plain.I thought it had a little bit to muc...
These were really good! I added some seasoning salt since I like a lot of spices in my food and they turned out fantastic! I left the tomato off the top though since I didn't have one and adde...
This was not my favorite stuffed pepper recipe. I used 1 cup of cooked rice and it just seemed too dry. I will go back to my old standby.