Ingredients
6 medium green peppers1-1/2 pounds lean ground beef (90% lean)1 cup cooked long grain rice1/2 cup chopped onion1/2 cup chopped celery1 small tomato, seeded and chopped1 garlic clove, minced1 teaspoon salt1/4 teaspoon pepper1 can (10-3/4 ounces) condensed tomato soup, undiluted1/2 teaspoon dried basil1/2 cup shredded sharp cheddar cheese
Preparation
Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and immediately place in ice water; invert onto paper towels.
In a large bowl, combine the beef, rice, onion, celery, tomato, garlic, salt and pepper. Spoon into peppers. Place in a greased 13-in. x 9-in. baking dish. Combine soup and basil; spoon over peppers.
Cover and bake at 350° for 55-60 minutes or until the beef is no longer pink. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.
