We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    598
  • Pinterest
    121
  • Email
    0
  • Facebook
    121

Cheesy Stuffed Peppers

(2)
  1 reviews
  • 15 min prep time
  • 40 min total time
  • 8 ingredients
  • 6 servings
  • Pinterest
    121
  • Facebook
    121
  • Save
    0
  • Email
    0
  • Print
    598

This satisfying entrée simmers on the stove, so there’s no need to heat the oven.

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.
  • 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.

Expert Tips

If the lid doesn't fit over the peppers, use foil instead.

Red, yellow, orange or green bell peppers can be used in this recipe. A melon baller works well to remove the seeds.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
580
Calories from Fat
310
% Daily Value
Total Fat
35g
53%
Saturated Fat
15g
75%
Trans Fat
1 1/2g
Cholesterol
145mg
49%
Sodium
1210mg
50%
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.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved