Home Cooking Recipes
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Favorite Stuffed Peppers
Chef:  Vickie Gassmann - Clayton, KS          Category:  Main Dishes

Ingredients:
12 medium green peppers
1 1/2 pounds ground beef
1 small onion
3 cups long grain rice, cooked
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 clove garlic, minced
1 (10 3/4 oz.) can condensed tomato soup
1/2 cup water
2 cups cheese, grated










Directions: Place rice covered with water in a covered casserole for 10 minutes in microwave. Stir and cook on high for another 10 minutes. While rice is cooking, cut tops off of green peppers, remove seeds and membrane. Mix raw beef with onion, cooked rice, salt, pepper and garlic. Divide evenly into peppers. Arrange 6 peppers upright snugly in 3 quart casserole, so one pepper fits into center of dish. Take the remaining 6 peppers place on a cookie sheet and freeze. Blend soup and water until smooth, pour over peppers. Cover. Microwave at high for 28 to 32 minutes. Sprinkle with cheese. Let stand 5 to 10 minutes before serving. When the other 6 get frozen place in a freezer bag and you have another meal for a busy day. Do not add the 1/2 cup of water when cooking the frozen ones. The frozen peppers take about 10 minutes longer.

Notes:

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