Ingredients
2
cups seasoned ground beef and sausage
1/2
cup uncooked instant white rice
1/4
cup Muir Glen™ organic tomato paste (from 6-oz can)
1
can (19 oz) Progresso™ Vegetable Classics hearty tomato soup
1
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1 1/2
cups shredded Cheddar cheese (6 oz)
3
large green bell peppers, halved lengthwise, seeds removed
2
tablespoons water
Preparation
In 12-inch nonstick skillet, mix Seasoned Ground Beef and Sausage, uncooked rice, tomato paste, 3/4 cup of the soup and the green chiles. Cook over medium heat until thoroughly heated, stirring occasionally. Remove from heat; stir in 1 cup of the cheese. Spoon mixture evenly into pepper halves.
Place filled peppers in same skillet. Pour remaining soup and the water over peppers. Cover tightly with foil or domed lid; cook over medium-low heat 20 to 25 minutes or until peppers are fork-tender.
Remove skillet from heat. Sprinkle peppers with remaining 1/2 cup cheese. Cover; let stand 2 minutes or until cheese is melted. To serve, spoon sauce mixture from skillet over peppers.
