Wednesday, October 26, 2022


  • 6 green bell peppers
  • salt to taste
  • 1 pound ground beef
  • ⅓ cup chopped onion
  • salt and pepper to taste
  • 1 (14.5 ounce) can whole peeled tomatoes, chopped
  • ½ cup water
  • ½ cup uncooked rice
  • 1 teaspoon Worcestershire sauce
  • 1 cup shredded Cheddar cheese
  • 2 (10.75 ounce) cans condensed tomato soup
  • water as needed


  1. Bring a large pot of salted water to a boil. Cut the tops off bell peppers and remove the seeds. Cook bell peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each bell pepper and set aside.
  2. Place ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned, about 5 minutes. Drain off excess fat and season with salt and pepper. Stir in tomatoes, 1/2 cup water, rice, and Worcestershire sauce; reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. Remove from heat and stir in cheese.
  3. Preheat the oven to 350 degrees F (175 degrees C).
  4. Stuff each bell pepper with beef and rice mixture; arrange open-side up in a baking dish.
  5. Combine tomato soup with just enough water in a medium bowl to make the soup a gravy consistency; pour over the bell peppers and cover with aluminum foil.
  6. Bake in the preheated oven until heated through and cheese is melted and bubbly, about 25 to 30 minutes.