Ingredients1 h servings 390 cals
- Bring a pot of lightly salted water to a boil; cook green bell pepper until tender, about 5 minutes. Remove with a slotted spoon and cool. Chop into small pieces.
- Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Cook and stir beef and onion in a skillet over medium heat until beef is browned and crumbly, and onion is softened, 10 to 15 minutes. Add chopped green bell pepper, cooked rice, tomatoes, Worcestershire sauce, and tomato soup; stir to combine. Cover and simmer until heated through, about 15 minutes.
- Spoon beef and rice mixture into individual bowls; top each serving with Cheddar cheese.
Per Serving: 390 calories; 26.6 g fat; 18 g carbohydrates; 19.3 g protein; 84 mg cholesterol; 304 mg sodium. Full nutrition
ReviewsRead all reviews 6
This recipe came together nicely, and was enjoyed by all with biscuits on the side. I did add about one cup extra of rice, and one whole chopped onion rather than just a third - we like onion! ...
Great recipe. I added salt, pepper, basil and garlic powder to the mixture giving it more flavor. I also used Red Gold diced tomatoes that had garlic, basil and oregano.
I give this five stars because of the concept. I LOVE stuffed green peppers. But making them often has numerous tedious steps. And my hubby likes to put little to no effort into preparing and ea...
This was so good! I added salsa and pasta sauce instead of tomato soup and spiced it up with taco seasoning. Will definitely make again!