Sunday, October 18, 2020

Stuffed Green Peppers

6 green bell peppers 
Salt, to taste 
Pepper, to taste 
1 pound ground beef or ground turkey
1/3 cup chopped onion 
Fresh basil, to taste 
1 tablespoon Italian seasoning 
1 (14.5 ounce) can diced tomatoes 
½ cup cooked rice 
½ cup water 
1 teaspoon Worcestershire sauce
1 cup shredded cheddar cheese
1 (10.75 ounce) can condensed tomato soup
Water as needed 

Preheat oven to 350 degrees. 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 and pepper inside each pepper, and set aside. In a large skillet, sauté beef and onions for 5 to 10 minutes, or until beef is browned. Drain off excess grease, and season with basil and Italian seasoning. Stir in the tomatoes, rice, ½ cup water and Worcestershire sauce. Cover and simmer for 15 minutes. Remove from heat, and stir in the cheese. Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers. Bake covered for 25 to 35 minutes until heated through.

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