Stuffed Green Peppers
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4 - 6
Spanish rice in sweet green peppers.
  • 4 - 6 green peppers - depending on size
  • 1 lb. ground chuck
  • 1 medium onion
  • 2 cloves garlic - minced
  • 1 cup Uncle Ben's rice
  • 1 - 15 oz. can tomato sauce
  • 1 - 14.5 oz, can diced tomatoes
  • 1 cup water
  • salt and pepper
  • 1/2 teaspoon Italian seasoning
  • 1 can tomato soup
  1. Brown ground beef. Add onions and garlic and cook until almost translucent. Add remaining ingredients (except tomato soup) and cook for about 25 minutes until rice is cooked. Stir often and make sure it does not dry out, if it does add a little more water.
  2. While rice is cooking cut the tops off of your peppers and clean out the seeds from the inside of the peppers. Place peppers in a casserole dish that has been sprayed with oil.
  3. Put the spanish rice mixture into the peppers, pushing down lightly to make sure they are filled well. Put a spoonful of the soup on top of the rice mixture and spread it around. Add a little water to the remaining soup and pour it in the bottom of the pan. Cover pan.
  4. Bake at 350 degrees for 45 minutes or until peppers are tender.
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