Preheat oven to 350 degrees F.
Bring a large pot of water to boil. Cut the tops off of the peppers and remove the seeds. Save the green pepper you can get off of the tops to add later. Cook peppers in boiling water for 5 minutes, turning at 3. Drain.
Put peppers in baking dish top side up. Sprinkle insides with salt and pepper. Set Aside.
In a large skillet, brown 1 lb lean ground beef, the left over good pieces from the pepper tops and chopped onions for 5 minutes or until beef is completely browned.
Drain off excess fat, if any. Return meat and onions to pan. Add salt & pepper to taste. Stir in diced tomatoes, 3/4 cup uncooked brown rice, 3/4 water and Worcestershire sauce. Simmer 15 minutes or until rice is tender. Remove from heat. Cool until luke warm and add 1 cup cheese.
Stuff each pepper with the beef/cheese mixture. In a medium sized bowl mix the tomato soup with enough water to make gravy consistency. Pour over the top of the peppers. Top with the remaining 1 cup of cheese. Sprinkle with Parsley flakes. Bake at 350 degrees 25-35 minutes, until heated through and cheese is melted and bubbly. This is a keeper. AND not real hard.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (147g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 7 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 12.1mg||0 %|
|Potassium 141.1mg||4 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 21.6g|
|Protein 2.4g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 108
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A variation on this recipe
"A delicious way to eat your veggies! Serve with sides of rice, sour cream, and fresh salsa." —
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"I adore stuffed peppers and this seemed like such a fun twist on the traditional recipe with beef, veggies, and rice. Feel free to sub in regular bell peppers, just to dial down the heat a bit for your young ones. but the poblanos are truly wonderful in this!" —
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