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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 20 |
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My grandma (my Nina ) made the most incredible stuffed peppers. Her recipe is very unique and flavorful and, best of all, easy. Nina used leftover roast to make these, which only made the meat even more tender, but you most certainly can use fresh meat. She served these with mashed potatoes and fresh baked bread with butter. . Ingredients:
1/2 lb beef roast (fresh or leftover beef) or 1/2 lb stewing beef (fresh or leftover beef) |
4 large bell peppers |
1 (15 ounce) can creamed corn |
1 small onion, diced |
1 large potato |
4 slices bread |
2 (10 1/2 ounce) cans tomato soup |
1/2 cup water |
1/2 teaspoon onion powder |
1/4 teaspoon pepper |
1/4 teaspoon sea salt |
Directions:
1. 1. Preheat oven to 350 degrees.
2. 2. Slice each pepper in half and remove stem and seeds.
3. 3. Peel potato and cube into 1/2 inch pieces. Cube beef into 1/2 inch pieces.
4. 4. Mix cream corn, potato, onions, beef, salt, pepper, onion powder, and 1/2 of one of the cans of tomato soup.
5. 5. Tear bread into 1/2 inch pieces and fold into the vegetable and beef mixture.
6. 6. Spread the other half a can of tomato soup into the bottom of a dutch oven or roaster pan. Add 1/2 cup of water.
7. 7. Evenly distribute the meat and veggie mixture among the bell pepper halves and place them in the pan, filled side facing up.
8. 8. Spoon the 2nd can of tomato soup over the peppers.
9. 9. Cover and bake for 1 1/2 hours.
10. Footnotes.
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