Stuffed Peppers And Rice
November 28, 2020 Online Recipe Guide
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6 oz. box Uncle Ben’s long grain & wild rice
5 med. green peppers
1 1/2 lb. hamburger
1/2 c. chopped onion
Chopped pepper tops
1 can tomato soup
6 oz. can tomato paste
2 tsp. Worcestershire sauce
Generous dash of pepper
Pinch of parsley
5 slices American cheese
Paprika
5 med. green peppers
1 1/2 lb. hamburger
1/2 c. chopped onion
Chopped pepper tops
1 can tomato soup
6 oz. can tomato paste
2 tsp. Worcestershire sauce
Generous dash of pepper
Pinch of parsley
5 slices American cheese
Paprika
Instructions
Remove tops and seeds from peppers. Cook peppers in boiling water for 5 minutes. Drain and cool. Brown hamburger, onion and pepper tops. Add soup, paste, cooked rice and seasoning. Stuff peppers. Arrange in a 1-1/2 quart casserole. Place strips of cheese on the tops. Sprinkle with paprika. Bake covered for 30 minutes at 375 degrees. Freeze remaining filling.
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