Morgan’s Stuffed Peppers

READY IN: 1hr 30minsYIELD: 8 half peppers

INGREDIENTS

  • 4green bell peppers
  • salt, to taste
  • 1tablespoonbutter
  • 1mediumyellow onion, peeled and chopped
  • 3teaspoonsgarlic cloves, minced
  • 1lblean ground beef
  • 1 12 cupscooked rice
  • 1 (10 1/2ounce) can tomato soup
  • 1 (10 1/2ounce) canpetite diced tomatoes
  • 1 (1 1/4ounce) package onion soup mix
  • 1teaspoondried oregano
  • 12 ketchup
  • fresh ground pepper, to taste
  • 1teaspoongarlic powder
  • 1teaspoononion powder
  • 1dashTabasco sauce or 1/2teaspoonred pepper flakes
  • 1cup shredded sharp cheddar cheese (1/2 cup) or 1 cupparmesan cheese (1/2 cup)
  • NUTRITION INFO

    Serving Size: 1 (2090) g

    Servings Per Recipe:1

    Calories: 278.4

    Calories from Fat 110 g 40 %

    Total Fat 12.3 g 18 %

    Saturated Fat 6.3 g 31 %

    Cholesterol 55.5 mg 18 %

    Sodium 642.5 mg 26 %

    Total Carbohydrate24.5 g 8 %

    Dietary Fiber 2.7 g 10 %

    Sugars 6.3 g 25 %

    Protein 17.8 g 35 %

    DIRECTIONS

  • 1 Bring a large pot of water to a boil over high heat. Meanwhile, cut peppers in half, and remove pulp and seeds.Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Do not let them get too soft.Drain upside down, set aside to cool.
  • 2 Preheat oven to 350 degrees F. Heat the oil and butter in a large skillet over medium heat. Add onions and and cook until getting soft, then add garlic (so it doesn’t burn), and cook, stirring often, until soft and translucent, about 5 minutes. Remove skillet from heat.
  • 3 In separate bowl, add tomato soup, diced tomatoes and mix.Scoop about 1 cup of this to pour on top later.Spread a little on the bottom of the baking dish as well.Add meat, rice, tomatoes, cheese, Worcestershire sauce, and seasonings, and season generously with salt and pepper. Mix well.
  • 4 Arrange peppers cut side up in a baking dish, then stuff peppers with filling. Spoon remaining tomato mixture on top of all peppers. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed pepper is 150-160°F.
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