I used Suzanne Munson's recipe on AllRecipes.com as my base... or maybe more like a guide.
I use AllRecipes.com a lot. The recipes are easy to follow (and make changes) and the "calculate servings" feature is awesome. If you want to make the recipe for just two or for 20, it will change your ingredient list for you. I also use the AllRecipes.com iPhone app. Extremely user-friendly as well.
I used the original recipe for six servings.
- 6 green bell peppers
- salt to taste
- 1 pound ground beef *I used Laura's Lean Beef
- 1/3 cup chopped onion *Our local store now has chopped onion in the freezer section. I just pour some in the pan. I don't normally measure things like onions. I also used a little garlic!
- salt and pepper to taste *I also used Nature's Seasoning. Less salt, more pepper.
- 1 (14.5 ounce) can whole peeled tomatoes, chopped *Save the juice from the jar, you'll need it for simmering.
- 1 teaspoon Worcestershire sauce *Again, I'm not a measure'r. I used about 4 shakes of the bottle.
- 1/2 cup uncooked rice
- 1/2 cup water
- 1 cup shredded Cheddar cheese *I did not use any cheese!
- 2 (10.75 ounce) cans condensed tomato soup *I used 2 cans of tomato sauce instead of soup. Much better flavor. I prefer Contadina tomatoes but I'm sure any brand would be just fine.
- water as needed *I recommend pre-filling a measuring pitcher or glass and having it ready by the stove.
- Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. 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 (and garlic, if you decide to add) for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water, juice from whole tomatoes and Worcestershire sauce. *I forgot to save the juice from the whole tomatoes so I also added a little bit of the tomato sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat. *Watch it carefully though to ensure you have enough liquid so the mixture doesn't stick to the bottom of the pan.
- Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. Pour the two cans of tomato sauce over the peppers.
- Bake covered for 25 to 35 minutes, until heated through and bubbly.
I hope they are as big of a hit at your house as they were at mine. Happy Cooking!
Update: I serve homemade mashed potatoes on the side. Yukon gold, peeled and boiled are my first choice. Just a little butter, Kosher salt and pepper.
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