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.
Approximate Nutritional Information (Per serving):
Calories 660, Fat 26g, Sat Fat 12g, Trans Fat 1g, Cholesterol 115mg, Sodium 1710mg, Total Carbohydrate 67g, Fiber 2g, Sugars 21g, Protein 40g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free