This recipe for Campbells Stuffed Peppers is from their 1976 cookbook, Campbell’s 100 Best Recipes. It’s known for being very flavorful and is a dish I enjoy making often. I sometimes add diced mushrooms or tomatoes to enhance the flavor. You can also use different types of rice or substitute farro for variety. The recipe is versatile, but the key ingredients—condensed soup, Worcestershire sauce, and Swiss cheese—create a distinctive retro taste. These flavors blend well and give the dish its classic style, making it a favorite for those who appreciate nostalgic, hearty meals.

Pre-boiling peppers help them cook faster and become softer. It also reduces bitterness, especially in green peppers. After filling the peppers, they only need about 25 minutes in the oven instead of 45 minutes, which prevents the filling from drying out.

Ingredients

• 4 medium green peppers
• 1 pound ground beef
• ½ cup chopped onion
• 1 can condensed tomato or tomato bisque soup
• 1 cup cooked rice
• 2 teaspoons Worcestershire sauce
• ½ teaspoon salt
• Pepper
• 2 slices mild Swiss cheese cut in strips

Process

1. Preheat oven to 375° F.
2. Remove tops and seeds from peppers
3. Cook in boiling salted water for 5 minutes, drain.
4. In a skillet, brown beef and cook onion until tender.
5. Stir in 1 cup soup, rice, and seasonings.
6. Spoon meat mixture into peppers and place in a casserole dish.
7. Bake for 25 minutes.
8. Top with remaining soup and cheese.
9. Bake for 5 minutes longer. Serve.

Tagged: dinner, Entree, peppers, stuffed peppers, vegetables