Sunday, May 1, 2011

This recipe is delicious, and a great way to use up leftover cooked rice.

6 large, green bell peppers
Salt to taste
1 pound ground beef
1/3 cup chopped onion
2 cloves minced garlic
Salt and pepper to taste
1 3/4 cups crushed tomatoes
1 teaspoon Worcestershire sauce
1 1/2 cups leftover cooked rice
2 (10.75 ounce) cans condensed tomato soup
Water as needed
1 cup shredded Cheddar cheese

1. 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.

2. Preheat the oven to 350 degrees F. (175 degrees C). In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Stir in minced garlic and saute for about 30 seconds more. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, and Worcestershire sauce. Remove from heat.

3. Place peppers open side up in a greased, 9 x 13 baking dish. Fill with beef and rice mixture. In a medium bowl, combine tomato soup with just enough water to make it pourable (it should be the consistency of gravy). Pour over the peppers.

4. Bake covered for 25 to 30 minutes, until heated through. Top with cheddar cheese, and return to oven until cheese is melted and bubbly.