Stuffed Bell Peppers

Stuffed Bell Peppers

5 from 1 vote
Recipe by Karen Brown Course: Lunch, DinnerCuisine: MexicanDifficulty: Easy to Medium


Prep time


Cooking time




  • 6 medium green bell peppers

  • 2 pounds ground beef

  • 1 onion, chopped

  • 2 tablespoons butter

  • 1 10 1/2 can can tomato soup

  • 2 tablespoons worchestershire sauce

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/2 cup cooked rice


  • Cut off the tops and remove the seeds from the peppers.
  • Cook beef and onion on medium heat until tender.
  • Add can of tomato soup, worchestershire sauce, salt and pepper.
  • Fold in rice, mix well, and spoon mixture into peppers.
  • Place filled peppers upright in casserole dish and add hot water to cover the bottom of the dish.
  • Bake at 350° for 35-45 minutes.

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