Lancaster County Stuffed Green Pepper Boats

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.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 606 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.