Cheesy Stuffed Peppers

Ingredients

Contains: milk, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 6 whole Green Bell Peppers
• 1 pinch Salt To Taste
• 1 pound Ground Beef
• ½ cups Yellow Onion, Diced
• 1 pinch Salt To Taste
• 1 can (14 1/2 Oz. Size) Diced Tomatoes
• ¾ cups White Rice, Uncooked
• 1 cube Beef Bouillon, Dissolved Into Below Amount Of Warm Water
• ¾ cups Warm Water
• 1 teaspoon Worcestershire Sauce
• 1 cup Cheddar Cheese, Shredded
• 1 can (10 3/4 Oz. Size) Condensed Tomato Soup
• 1 pinch Water Or As Needed
• ½ cups Cheddar Cheese (shredded, For Topping)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Cut the tops off the green bell peppers, remove the seeds and membranes, and trim a thin slice from the bottoms so they stand upright. Parboil the peppers in a pan of boiling water for 4 minutes, then drain them.

2. Heat a large skillet over medium-high heat. Add the ground beef and diced yellow onion and cook, breaking up the meat, for about 8 minutes until no pink remains and the meat reaches 160°F (71°C). Drain the fat and season with one pinch of salt.

3. Dissolve the beef bouillon cube in the warm water. Add it to the skillet with the diced tomatoes, uncooked white rice, Worcestershire sauce and the other pinch of salt. Cover and simmer over low heat for about 12 minutes until the rice is nearly tender.

4. Remove the skillet from the heat and stir in the 1 cup shredded cheddar and about half of the condensed tomato soup until smooth. Spoon the filling into the parboiled peppers, packing it in firmly.

5. Stand the stuffed peppers upright in a baking dish. Spoon the remaining condensed tomato soup over the peppers, adding a splash of water to thin it if needed. Cover the dish tightly with foil.

6. Bake covered for 25 minutes until the peppers begin to soften. Remove the foil, sprinkle the topping cheddar over the peppers, and bake uncovered for about 8 minutes until the cheese melts and the peppers are tender. Serve hot.