June 5, 2019

Our friend Audrey Vasoli created this easy version of an age-old recipe that eliminates parboiling the peppers. Studs happily give this dish 2 Thumbs Up. Don’t limit yourself to just green peppers. This recipe works great with every color pepper, including Hungarian peppers, and zucchini!

A little pepper trivia – 4 bottom bumps are female peppers while 3 bottom bumps are male. So, when you’re shopping for the peppers, look for the ones with 4 bumps on the bottom. They are sweeter.

Image by Slymart35 from Pixabay

6 lg. green peppers
2 lbs. ground beef
1 small onion, minced
Pepper to taste
6 cans condensed tomato soup
½ lb. American cheese, cubed
1 cup instant rice
4 soup cans of water

Preheat oven to 350° F.

Cut tops off peppers and clean out seeds and ribs. Set aside.

Brown beef and onion in a medium-sized skillet. Drain off the grease. Stir in pepper, 1½ cans soup (do not add water), cheese and rice. Set aside.

Combine remaining soup and water in a large bowl. Pour half this mixture into a 13 x 9-inch pan. Stuff the peppers, mounding the meat a bit. Fill the peppers, but don’t pack them or they won’t cook right.

Set peppers in prepared pan. Spoon remining sauce over peppers. Bake uncovered 1½ – 2 hours or until peppers are a pale green which means they are tender.


Sloane said @ 12:57 am | Cooking