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Cheesy Stuffed Peppers

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Cheesy Stuffed Peppers
  • Prep 15 min
  • Total 40 min
  • Ingredients 8
  • Servings 6
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This satisfying entrée simmers on the stove, so there’s no need to heat the oven.
Updated Dec 2, 2010

Ingredients

  • 2 cups seasoned ground beef and sausage
  • 1/2 cup uncooked instant white rice
  • 1/4 cup Muir Glen™ organic tomato paste (from 6-oz can)
  • 1 can (19 oz) Progresso™ Vegetable Classics hearty tomato soup
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
  • 1 1/2 cups shredded Cheddar cheese (6 oz)
  • 3 large green bell peppers, halved lengthwise, seeds removed
  • 2 tablespoons water

Steps

  • 1
    In 12-inch nonstick skillet, mix Seasoned Ground Beef and Sausage, uncooked rice, tomato paste, 3/4 cup of the soup and the green chiles. Cook over medium heat until thoroughly heated, stirring occasionally. Remove from heat; stir in 1 cup of the cheese. Spoon mixture evenly into pepper halves.
  • 2
    Place filled peppers in same skillet. Pour remaining soup and the water over peppers. Cover tightly with foil or domed lid; cook over medium-low heat 20 to 25 minutes or until peppers are fork-tender.
  • 3
    Remove skillet from heat. Sprinkle peppers with remaining 1/2 cup cheese. Cover; let stand 2 minutes or until cheese is melted. To serve, spoon sauce mixture from skillet over peppers.

Tips from the Pillsbury Kitchens

  • tip 1
    If the lid doesn't fit over the peppers, use foil instead.
  • tip 2
    Red, yellow, orange or green bell peppers can be used in this recipe. A melon baller works well to remove the seeds.

Nutrition Information

580 Calories, 35g Total Fat, 42g Protein, 26g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
580
Calories from Fat
310
Total Fat
35g
53%
Saturated Fat
15g
75%
Trans Fat
1 1/2g
Cholesterol
145mg
49%
Sodium
1210mg
50%
Potassium
730mg
21%
Total Carbohydrate
26g
9%
Dietary Fiber
4g
16%
Sugars
9g
Protein
42g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
60%
60%
Calcium
20%
20%
Iron
30%
30%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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