An easy recipe for stuffed green peppers that is loaded with flavor and cheesy goodness! A wonderful comfort food dinner that I love to make for my family. This is perfect for potlucks, and makes a great meal to have a weeknight dinner with the leftovers later in the week! A great main course dinner!
1 can condensed tomato souptwo may be necessary to cover
Prepare rice. Heat a large pot of boiling salted water. Remove tops, membranes, and seeds from green peppers. Blanch each green pepper for about 3 minutes, and remove to plate. Salt the inside of each pepper lightly.
Chop onion, and add to preheated large fry pan with olive oil. Cook until softened. Add minced garlic and cook until fragrant. Add ground beef to pan, and cook until no longer pink.
Add tomatoes, rice, and Worcestershire sauce to ground beef mixture with a pinch of sugar. Cook about ten minutes. Add cheese to pan, and stir until melted. If to stringy you can add a little water to the pan.
Place green peppers in Dutch oven. Fill each one with ground beef cheese mixture.
Add a pinch of sugar to canned condensed tomato soup. Top stuffed green peppers.
Prepare coals for Dutch oven in chimney coal starter. Lead time of thirty minutes. If cooking in conventional oven preheat oven to 375-degrees.
Place cover on Dutch oven, and line rim of pot with coals. Put enough coals on the bottom to cover area beneath the Dutch oven. Cook for 20 minutes then turn one half turn, and cook for an additional 20 minutes. Conventional oven cook time is the same.
Remove coals, and bring Dutch oven inside to cool for about ten minutes prior to serving.
Serve immediately. Can be kept in an airtight container for up to one week.