How to Make Not So Stuffed Peppers - A Step-by-Step Guide

Stuffed peppers are a classic dish that never fails to satisfy, but sometimes the traditional recipe can feel a bit heavy. If you're looking for a lighter, easier take on this comforting dish, you'll want to try our recipe for Not So Stuffed Peppers. This dish is just as flavorful and satisfying as the original, but with a few modern twists that make it perfect for busy weeknights or lazy weekends.

What sets our Not So Stuffed Peppers apart is the ease and simplicity of the recipe. In...

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Ingredients

  • 1 large green bell pepper, top and seeds removed
  • ½ cup white rice
  • 1 cup water
  • 1 pound ground beef
  • ⅓ onion, chopped
  • 1 (14.5 ounce) can diced tomatoes with garlic
  • 1 teaspoon Worcestershire sauce
  • 2 (10.75 ounce) cans creamy tomato soup
  • 1 cup shredded Cheddar cheese

Information

  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • Bring a pot of lightly salted water to a boil; cook green bell pepper until tender, about 5 minutes. Remove with a slotted spoon and cool. Chop into small pieces.
  • Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  • Cook and stir beef and onion in a skillet over medium heat until beef is browned and crumbly, and onion is softened, 10 to 15 minutes. Add chopped green bell pepper, cooked rice, tomatoes, Worcestershire sauce, and tomato soup; stir to combine. Cover and simmer until heated through, about 15 minutes.
  • Spoon beef and rice mixture into individual bowls; top each serving with Cheddar cheese.
  • Nutrition

    390 cal.

    • Total Fat: 27g
    • Saturated Fat: 12g
    • Cholesterol: 84mg
    • Sodium: 304mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 19g
    • Vitamin C: 29mg
    • Calcium: 174mg
    • Iron: 3mg
    • Potassium: 401mg