beef-stuffed green peppers

Forgive me blogger, for I have sinned, it has been 2 weeks since my last blog-addition. I actually made this recipe like over two weeks ago, just have been pretty busy. So here we go. I prepared this for 4 servings.

4 green peppers

11 oz ground beef - I think I actually used 1 lb though

4 tbsp chopped red onion

salt

1 (14.5 oz) can of whole peeled tomatoes (I used half of the can only and saved the other half)

3/4 tsp Worcestershire sauce

1/3 cup uncooked rice

1/3 cup water

2/3 cup shredded cheddar cheese

1 (14.5 oz) can tomato soup (I used Amy's Chunky Tomato Bisque)

I began by putting a large pot of water on the stove and heating it on high to boiling. While the water was heating I began doing all the chopping that was needing to be done. First things first - to cut the tops of the peppers off.

Once the tops were sliced off, I gutted all the innards out and made sure the seeds were all cleared

pepper innards

Once the water was boiling, I put the 4 peppers into the boiling water for about 5 minutes. That gave me a few minutes to chop the onion up. This is where I almost cut my finger off. No bueno. Apparently I am not good enough to where I can try to chop like the people on tv. So from now on I will slow my roll... or my chop.

After the five minutes of boiling, I removed the peppers, made sure there was no water lingering within, and set them to the side. I then sprinkled salt on the bottom of the peppers.

salted

Once the peppers were salted and off to the side, I sautéd the beef and onions in a large skillet (until the beef fully browned).

After the beef brownage, I drained the excess fat and added the tomatoes, rice, Worcestershire sauce, and 1/2 cup of water. I believe I threw some seasonin's on there too and stirred it up real nice. Oh, and I also made sure to separate the huge pieces of tomato up a little so the chunks weren't so big. Using a spatula worked well. I covered the whole mix and let it simmer for 15 minutes (until the rice was cooked tender).

Once the rice was ready, I removed it from the hot burner, and added the cheese (that I had already shredded off to the side somewhere) and mixed it all up. One thing I'd change next time is to add more cheese, possibly double the amount. The cheese is supposed to bubble to the top during baking, but (as you will see in the final photos) that did not happen for me. This is also the time when I began preheating the oven to 350°.

looks cheesy, but not quite cheesy enough apparently

The next step was to place the peppers into a baking dish and stuff the peppers with the beef mixture. Carefully, after being boiled, the peppers can tear. 

Next I poured the tomato bisque over the tops of the peppers.

I covered them with aluminum foil and baked them at 350° for about 30 minutes. This is where the cheese is supposed to bubble up to the top.. which is why I say DOUBLE THE CHEESE!!

30-40 minutes later..

with mashed black beans. Yumazing!