Beef & Tomato Soup Stuffed Peppers

Ingredients:

• 2 green onions
• ¼ bunch parsley
• 1¼ lbs. Giant Eagle ground beef
• 2 (10.75 oz.) cans Giant Eagle tomato soup
• 1½ cups Minute long grain white rice
• 1 cup Giant Eagle shredded mild Cheddar cheese, divided
• 1 tsp. salt, divided
• ½ tsp. black pepper, divided
• 4 green bell peppers
• 1 (28 oz.) can Giant Eagle petite diced tomatoes

Directions:

  Prep Time: 15 min. • Cook Time: 45 min.

Preheat oven to 400°F. Slice green onions and chop parsley. Combine ground beef with tomato soup, Minute rice, ½ cup of shredded Cheddar, ½ teaspoon of salt, and ¼ teaspoon ground black pepper.

Cut the top off the peppers and slice a little off the bottom to make the peppers sit flat. Remove any extra seeds and veins from inside the peppers. Stuff the beef mixture into the peppers.

Pour the diced tomatoes into a 8x12-inch baking dish and stir in ½ teaspoon of salt and ¼ teaspoon ground black pepper. Place the stuffed peppers on top of the tomatoes. Sprinkle the peppers with the remaining Cheddar cheese. Place pan in the oven and bake until cooked through*, about 45 minutes. Sprinkle with the green onions and parsley.

*For food safety, cook ground beef to an internal temperature of 160°F.