Stuffed Peppers with Tomato Soup

Name: Stuffed Peppers with Tomato Soup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Ingredients: 8 medium green peppers, tops and seeds removed; 1 pound ground beef; 1 cup chopped onion; 1 garlic clove, minced; 2 teaspoons chili powder; 1 teaspoon salt; 1/2 teaspoon pepper; 2 cans (10-3/4 ounces each) tomato soup, undiluted; 2 cups shredded cheddar cheese; 1-1/2 cups cooked rice

Total Time Prep: 30 min. Bake: 20 min.

Yield 8 servings

Test Kitchen Approved

These stuffed peppers with tomato soup use precooked rice and undiluted tomato soup—the former saving you time and the latter adding so much flavor.

Ingredients

8 medium green peppers, tops and seeds removed
1 pound ground beef
1 cup chopped onion
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
2 cans (10-3/4 ounces each) tomato soup, undiluted
2 cups shredded cheddar cheese
1-1/2 cups cooked rice

Directions

In boiling salted water, cook peppers for 3-5 minutes. Remove and set aside. In a skillet, cook beef, onion and is tender. Drain any fat. Add seasonings and soup; simmer, uncovered, for 10 minutes. Stir in cheese; cook and stir until melted. Stir in rice. Fill peppers; place in a shallow baking dish. Bake at 350° for 20 minutes.

We always have a lot of extra peppers in the garden. So I prepare a bunch of these stuffed peppers, then freeze them for baking later. That way, we can enjoy them year-round. They're always a treat, no matter how often I serve them!

Recipe Creator