Score: 1
Stuffed Bell Peppers
A quick and easy, yet company worthy dish!
By valeriefender
2011-02-17 12:44:17
Growing up, we used to eat stuffed bell peppers often. I loved them as a kid and love them even more as an adult. This is just one idea for stuffing peppers, the options are limitless! This can also be made ahead of time and kept warm in the crock pot on low for several hours.
| Prep time | 15 minutes |
| Cooking time | 45 minutes |
| Servings | 8-10 |
Ingredients
6 bell peppers
1 1 1/2 pounds ground beef
1 medium onion, diced
1 teaspoon garlic
salt and pepper to taste
1 1/2 to 2 cups cooked rice (leftover rice works great)
1 can gluten free tomato soup
Splash Worcestershire sauce
Instructions
Take bell peppers and cut them in half from stem end to bottom so you have two boat shaped halves. Remove seeds, stem and membranes from peppers and place in an oiled baking dish. Reserve one bell pepper and dice it to go into the filling.
In a large skillet, brown the ground beef. Add The onions, garlic, chopped bell pepper and seasonings. Cook until vegetables are tender. Stir in cooked rice, tomato soup and Worcestershire sauce. Once well combined and heated, your filling is ready to stuff into your pepper halves.
Scoop your filling into the peppers, evenly distributing the filling into all 10 pepper halves. Bake in a 375 degree oven for about 30 minutes, or until peppers are soft and lightly browned around the outer edge.
*If you can’t find gluten-free tomato soup, you can use tomato sauce with a bit of honey added to it for sweetness.
| Category | Main Dish |
| Cuisine | North American |
| Diet Choices | gluten-free |
| Tags | bell peppers dinner Ground beef rice stuffed peppers |
