This version uses the classic “Tomato Soup” glaze base, which provides that nostalgic, slightly sweet finish that balances the savory beef.
| Category | Details |
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 5 minutes |
| Yield | 6 Stuffed Peppers |
🍴 Ingredients
- 6 Large Bell Peppers (any color, but green is the vintage choice)
- 1 lb Lean ground beef
- 2 cups Cooked white rice
- 1 Small onion, finely diced
- 1 can (10.75 oz) Condensed Tomato Soup (the “Secret” sauce base)
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 tsp Garlic powder
- 1 cup Sharp cheddar cheese, shredded (for the topping)
- Salt and Black Pepper to taste
👩🍳 Instructions
1. The Prep & Par-Boil
- Slice the tops off the peppers and scoop out the seeds and ribs.
- Drop the empty shells into a large pot of boiling salted water for 3 minutes. Remove with tongs and drain them upside down on paper towels. This ensures they are tender and sweet after baking.
2. The Savory Filling
- In a large skillet, brown the ground beef and onions until the meat is cooked through. Drain any excess fat.
- Stir in the cooked rice, Worcestershire sauce, Italian seasoning, garlic powder, and half of the can of tomato soup. Season with salt and pepper.
3. The “Classic” Sauce
- In a small bowl, mix the remaining half-can of tomato soup with about ¼ cup of water or beef broth to make a pourable glaze.
4. The Assembly
- Stand the peppers upright in a baking dish just large enough to hold them snugly.
- Spoon the beef and rice mixture into each pepper, packing it down gently.
- Pour the tomato soup glaze over the top of each pepper, letting some spill over into the bottom of the dish.
5. The Bake
- Cover the dish tightly with foil. Bake at 175°C (350°F) for 35 minutes.
- Remove the foil, sprinkle the tops with shredded cheddar cheese, and bake for another 5–10 minutes until the cheese is bubbly and the sauce is thick.
The “Leftover” Logic: This recipe was originally designed to use up the leftover rice from Saturday night’s dinner. If you want to modernize it, try using quinoa or brown rice for a nuttier texture.