Stuffed Peppers

Kim Gunther

  • 4 medium green peppers
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 can condensed tomato soup
  • 1 cup cooked rice
  • 1/2 tsp salt
  • 2 tsp Worcestershire sauce
  • Dash of pepper
  • 2 slices (2 oz) mild process cheese, cut in strips

Remove top and seeds from peppers. Cook in boiling salted water about 5 minutes. Drain. In skillet, brown beef and cook onion until tender. Stir to separate meat; pour off fat. Stir in 1 cup soup, rice and seasonings. Spoon meat mixture into peppers, arrange in 1 1/2 quart casserole. Bake at 375° for 25 minutes. Top with remaining soup and cheese. Bank until cheese melts.



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