Total Time)
1 hrs:
Cook Time)
30 mins:
Prep Time)
30 mins:
Servings)
6:
Ingredients:
1 pound ground beef
Salt and pepper to taste
1.2 cup water
1 teaspoon worcestershire sauce
2 (10.75 ounce cans condensed tomato soup
6 green bell peppers
1.3 cup chopped onion
1 (14.5 ounce can whole peeled tomatoes chopped
1.2 cup uncooked rice
Salt to taste
1 cup shredder cheddar cheese
Water as needed
Directions:
Step.1
Boil (salted water) in a (large vessel)? And (cut) the top part of (capsicum) and take out its (seeds)? Cook (capsicum) in boiling (water) for about 4 to 5 minutes? And drain the water, (sprinkle) (salt) inside (capsicum) and keep it on a side?
Step.2
Place onion and ground beef in a large skillet over medium heat and cook until brown, stirring often, about 4 minutes
Step.3
Drain excess fat, add (pepper) and (salt) to taste? Add (1.2 cups water), rice, (tomatoes) and (Worcestershire) sauce and mix.
Step.4
(Low) (flame), cover? and cook on (low flame) for about 14 to 15 minutes until (rice) (becomes) soft
Step.5
Take it off from (the flame), add the (paneer) and stir?
Step.6
And preheat (oven) to (350 degrees) F (175 degrees) C? Fill (bell peppers) with (beef) and (rice) mixture? And place in (baking dish) with open (side)
Step.7
Combine (tomato soup) in a (medium bowl) with enough (water) so that the (soup) becomes a (gravy-like) consistency?
Step.8
And pour it over (capsicum) and cover it with (aluminum foil)?
Step.9
and bake in the (pre)heated (oven) until (the cheese melts) and (bubbles) form? about 27 to 30 minutes?
Step.10
Full enjoy
Nutrition Facts:
Per - Servin
27g
Protein
24g
Fat
463
Calories
36g
Carbs
Tags:
Salad