Wednesday, March 9, 2016
Stuffed Bell Peppers
6 green bell peppers
One medium to large onion, chopped
1 lb. lean ground beef
1 cup uncooked white minute rice
Salt, to taste
Pepper, to taste
3 cans tomato soup
Note: If you are using very large peppers, you may need to use a little more hamburger and rice.
Wash peppers. Cut the tops off, and remove the seeds.
Rinse the cavity.
Blanch peppers in boiling water for 2-4 minutes. Or, put them in a container of hot water, and blanch them in the microwave. Don't let them get too soft, or they will break as you stuff them.
Allow peppers to cool slightly, so they are easier to handle and stuff.
Cook minute rice as instructed on the box. Cook hamburger and onions in a frying pan, until hamburger is browned. Drain excess fat from the hamburger. Add salt and pepper to taste. Pre-heat oven to 350 degrees. Mix hamburg and rice together. Stuff hamburg and rice mixture into the peppers. Be careful not to break the pepper. Place stuffed peppers in a casserole with the open end up. Pour tomato soup over and around the peppers. Do not add water or milk to the soup. Bake in the oven for 30 - 40 minutes. Serve piping hot.
For cheese lovers: Add cheddar cheese or American cheese on top. Add the cheese after it has cooked for15 minutes. Some like it hot: If that's you, mix a little hot sauce into the hamburger, as you cook it.
For garlic lovers: Add 1-2 chopped cloves of garlic, into the hamburger mix. Meat lovers: Add a little extra hamburg, and use less rice.
Potato Lovers: Peel and cut potatoes into quarters. Add it to the casserole dish prior to cooking. Make sure potatoes are below the surface of the soup. When including potatoes, you may need to increase the oven time by 5-10 minutes.
Got leftovers? Stuffed peppers freeze well.