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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. 2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese. | 3. 3. Preheat the oven to 350*F. Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers. | 4. 4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly. | 5. My Note: I play with the recipe some. I halved the peppers (lengthwise), sauted onions separately along with 2 minced garlic pieces, cooked the rice separately, used 1 can of DICED tomatoes* (why would you ever buy a can of tomatoes and THEN dice them?), and mixed the ingredients together after browning the beef**, allowing them to warm slightly in the skillet before stuffing into the peppers. You can use the extra juice from the can of tomatoes to keep the rice from burning. I also added quite a bit of basil, oregano, and Italian seasoning, as well as extra Worcestershire sauce. Putting just a little cheese in the bottom of each pepper helped as well. Lastly, I only used one can of tomato soup. Even cut in half, 25 min was needed to get them nice & hot. Next time, I'll try adding some pepper as well. * Using a can of diced tomatoes with jalepeno peppers adds just the right amount of kick to these! **You can also use 1/2 beef & 1/2 3-7% lean ground turkey to reduce fat content -- tastes the same! | 6. I'll definitely make this again. I used ground turkey instead of beef, and a can of petite diced tomatoes w/ liquid instead of whole toms. Used Arborio rice as that's what I had in the pantry. Added minced garlic to the meat mixture. I substituted 1/2°C of beef broth instead of plain water. Used 1 can of tomato soup & 1 sm. can of tomato sauce w/ a TBS or two of Spaghetti Sauce Seasoning. Excellent, healthy, and much better than the stuffed peppers. I think that par-boiling the peppers before stuffing them was key to the texture and flavor. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bell pepper	6			-	-	-	-
salt				-	-	-	-
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
onion	1/3	cup	chopped	21.3333	4.9813	0.5867	0.0533
salt pepper				-	-	-	-
tomato	1	can	canned chopped	62.068999999999996	13.7631	3.2384	0.5397
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
rice	1/2	cup	uncooked	351.0	77.3565	6.4448	0.5655
water	1/2	cup		0.0	0.0	0.0	0.0
cheddar cheese	1	cup	shredded	-	-	-	-
tomato soup	2	cans	condensed	388.08	89.4936	8.5848	2.5872
water				0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.