Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
Au Gratin Potatoes Recipe Au Gratin Potatoes
3 pounds red potatoes, scrubbed
2 cloves garlic, peeled
1 small onion, peeled and halved
1/4 cup all-purpose flour
1 1/2 teaspoons salt
Chicken Tortilla Soup Recipe Chicken Tortilla Soup
1 lb skinless, boneless chicken breast cut into 1 inch pieces
3.5 cups chicken broth
1 tsp ground cumin
1/2 cup uncooked long grain white […]
Old Fashioned Pancakes Recipe I've been making pancakes from scratch for a while now, just about every weekend. It all started when I ran out of pancake mix one day and Arianna really wanted pancakes. Turned out these […]
Chocolate Glazed Chocolate Tart Recipe Chocolate Glazed Chocolate Tart
a 9-inch round fluted tart pan (1 inch deep)
9 (5- by 2 1/4-inch) chocolate graham crackers (not […]
Hudson Valley Ribfest We went to the Hudson Valley Ribfest this year with Jess' parents, Alyssa, James, and Ethan. It was incredibly hot out, to the point where standing next to open grills probably wouldn't […]
Chicken Milanese Recipe Chicken Milanese
salt to taste
ground black pepper to taste
3/4 cup all-purpose flour
1 cup Italian seasoned bread crumbs
2 skinless, boneless chicken […]