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Sunday, April 5, 2009

Stuffed Bell Peppers

4-5 large Green Bell Peppers
2 - Cans Condensed Tomato Soup
1 - lb Ground Beef
2 - 3 - Cups Long Grain Rice, cooked
(I used 1 1/2 c. rice to 3 cups water)
1/2 onion
1 clove garlic
onion powder
garlic powder
1 - tsp Worcestershire sauce
shredded cheddar cheese, optional

Cut off the tops of the bell peppers and remove all the membrane and seeds. Rinse peppers under cold water and place on a paper towel. You will need to steam the peppers a bit before stuffing and baking. To steam, fill a large pot with water about half way. Add some water to the inside of the peppers. Cover and bring to a boil and then reduce the heat to about low/medium. You want them on a low simmer. This will steam the peppers. Steam for about 20 - 30 minutes. While the peppers are steaming start browning the ground beef with the onion and garlic. When the ground beef if completely cooked, drain off any grease. Prepare and cook the rice. I used 1 1/2 cups long grain rice to 3 cups of water. Add the cooked rice to the meat mixture, season with pepper and a little garlic and onion powder. (not pictured), mix well. When the time is up using tongs, remove each of the pepper from the pot. Add one can tomato soup. (do not add any water) gently mix together with the meat mixture. Start stuffing the meat mixture into each bell pepper. Place the tops back on the peppers and place them in a 9 x 13 on baking dish. I add a little bit of water to the bottom of the pan. I don't know why but that is what my mom used to do. Cover with foil and bake in a 350 degree oven until the peppers are tender and heated through. I added a bit of shredded cheese to a few of the peppers before baking. I think it adds a great flavor.

Tomato Sauce Gravy

With the second can of soup I just add it to a small pot. Add the 1 tsp Worcestershire sauce and mix. Cook until heated through. Pour over the cooked peppers when you are ready to serve. If you don't like a lot of sauce on top of the peppers just add about a can and a half to the rice and meat mixture. Then just save a half of can for the sauce to top the peppers when served make sure to only use 1/2 tsp Worcestershire sauce if you only use half of the can.

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