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Giant Stuffed Pepper

50 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 large or 3 medium green peppers
1 pound ground beef
1 can Campbell's condensed tomato soup
1 cup cooked regular rice (1/3 cup uncooked)
2 teaspoon s Worcestershire sauce
1/8 teaspoon Durkee ground black pepper
3/4 cup KRAFT Shredded Swiss Cheese, divided
1 can (2.8 oz) Durkee French Fried Onions, divided
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Let's Make It
1
Preheat oven to 375°F. In medium saucepan, bring 1 quart water to a boil. Remove tops and seeds from green peppers; cut lengthwise into quarters. Cook pepper quarters in boiling water for 4 to 5 minutes or until tender-crisp; drain. Arrange pepper quarters around sides of 1 1/2 quart casserole forming a shell.
2
In a large skillet, brown ground beef; drain. Stir in soup, hot rice, Worcestershire sauce, black pepper, 1/2 cup cheese and 1/2 can French onions. Spoon meat mixture into green pepper lined casserole.
3
Bake for 35 minutes or until heated through. Top with remaining cheese and onions; bake, uncovered, 3 minutes or until onions are golden brown.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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