Ingredients:

  • 6 medium green bell peppers
  • 1 cup water
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 2 cups cooked white long-grain rice
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup shredded sharp cheddar cheese
  • 1 can (10.5 oz) condensed tomato soup
  • 1/2 cup water
  • 1 tsp dried oregano

Instructions:

  1. Slice the tops off the green peppers and remove the ribs and seeds.
  2. Place peppers in a pot with 1 cup of water and simmer for 5 minutes to soften. Drain and set aside.
  3. Preheat the oven to 350°F (175°C).
  4. Heat olive oil in a large skillet over medium-high heat and sauté diced onion until translucent, about 4 minutes.
  5. Add ground beef and minced garlic to the skillet. Cook until the meat is mahogany-colored and no longer pink, then drain excess grease.
  6. Remove skillet from heat and stir in the cooked rice, salt, pepper, and half of the shredded cheese until the cheese begins to melt.
  7. Spoon the beef and rice filling into the pre-simmered peppers and place them upright in a 9x13 inch baking dish.
  8. Whisk together the condensed tomato soup, 1/2 cup water, and dried oregano. Pour the mixture into the baking dish around the peppers.
  9. Top each stuffed pepper with the remaining shredded cheese and bake for 45-50 minutes until the peppers are tender and the tops are caramelized.