Name: Lancaster County Stuffed Green Pepper Boats recipe
Ingredients: 4 large green bell peppers, halved and seeded;1 pound ground beef;1 small onion, chopped;1 cup long grain white rice;salt and pepper to taste;1 pinch garlic powder;1 (10.75 ounce) can condensed tomato soup, undiluted;5 (1/4 inch thick) slices tomato;1 cup shredded Cheddar cheese

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Ingredients

4 large green bell peppers, halved and seeded 1 pound ground beef 1 small onion, chopped 1 cup long grain white rice salt and pepper to taste 1 pinch garlic powder 1 (10.75 ounce) can condensed tomato soup, undiluted 5 (1/4 inch thick) slices tomato 1 cup shredded Cheddar cheese

Nutrition Info

606 calories carbohydrate: 57.9 g cholesterol: 105.2 mg fat: 26.6 g fiber: 4.3 g protein: 34 g saturatedFat: 12.9 g servingSize: - sodium: 711.3 mg sugar: 10.9 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 350 degrees F (175 degrees C). Bring a shallow pot of water to a boil. Immerse the bell peppers in boiling water for 3 minutes. Remove from the water, and drain. Place the peppers, cut side up, in a lightly greased 9x13 inch baking dish.
In a medium bowl, combine the ground beef, onion and rice. Season with salt, pepper and garlic powder, mix with your hands until blended. Divide into 8 portions and mold into elongated patties. Stuff one patty into each pepper half. Pour the tomato soup over the stuffed peppers, dividing evenly. Top each one with a slice of tomato, pressing down to adhere. Cover with aluminum foil.
Bake for 1 hour in the preheated oven, then remove the aluminum foil. Top with Cheddar cheese and return to the oven. Bake until cheese is melted, about 5 more minutes.

Recipe Yield

4 servings

Recipe Note

With garden's last hurrah comes lots of peppers and tomatoes! Stuffed peppers have always been a fall favorite. Topping our old favorite with a slice of fresh tomato is awesome! Try this special added touch.

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