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Cheesy Stuffed Bell Peppers
Food & Drink
6 green bell peppers
1 1/2 lbs lean ground beef
1/2 cup chopped onion
3/4 cup cooked rice
2 (15 ounce) cans Italian stewed tomatoes, divided
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 (8 ounce) packages shredded cheddar cheese, divided
Cut off portion of tops of bell pepper, and remove seeds, and membranes.
Place in roaster with salted water and boil.
Cook 10 minutes so they will be only partially done.
Drain and set aside to cool.
In a large skillet,, brown ground beef and onion and drain. Add rice,egg, 1 can tomatoes, worcestershire and seasonings, and simmer for 5 minutes.
Remove from the heat and add 1 cup cheese and mix well.
Stuff peppers with mixture and set upright in buttered, round baking dish(you may have to trim little slivers off bottoms of peppers so they will sit upright.).
Pour remaining can of tomatoes over top and around peppers.
Bake uncovered at 350 degrees for 25 minutes.
Remove from oven and sprinkle remaining cheese on top and return to oven for 10 minutes.