My Mom's Stuffed Bell Peppers |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 3 |
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This is my Mom's recipe. It's an easy dish to make. You can also cook this in the oven using a casserole dish at 400° covered for around 35-40 minutes, or you could cook in a Nesco style oven roster. You could also spice it up by using cayenne or crush red pepper flakes Ingredients:
6 large red bell peppers or 6 large green bell peppers |
2 lbs chopped meat (lean) |
2 cups cooked rice |
1 egg |
4 (10 3/4 ounce) cans condensed tomato soup |
salt and pepper |
Directions:
1. Cut tops off of peppers and remove seeds; set aside.
2. In a large bowl mix chopped meat, egg, salt and pepper, then add the cooked rice.
3. Add 1 can tomato soup to chopped meat mixture.
4. Stuff all peppers with chopped meat mixture.
5. Place stuffed peppers up side up into the Dutch oven.
6. Place the rest of the tomato soup in the Dutch oven (you do not want to cover peppers – just enough to go a little above half way up the peppers).
7. Cook at high until boiling.
8. Simmer for around 1 hour or until meat is cooked through (basting occasionally).
9. Serve over rice.
10. Enjoy.
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