Wednesday, June 05, 2019

A Dinner Treat Any Time of the Year

Our friend Audrey Vasoli created this easy version of an age-old recipe that eliminates parboiling the peppers. Studs happily gives this dish 2 Thumbs Up. Don’t limit yourself to just green peppers. This recipe works great with every color pepper, including Hungarian peppers, and zucchini! Reduce the baking time by half if you do use zucchini.

A little pepper trivia – 4 bottom bumps are female peppers while 3 bottom bumps are male. So, when you’re shopping for the peppers, look for the ones with 4 bumps on the bottom. They are sweeter.

Image by Slymart35 from Pixabay
6 lg. green peppers
2 lbs. ground beef
1 small onion, minced
Pepper to taste
6 cans condensed tomato soup
½ lb. American cheese, cubed
1 cup instant rice
4 soup cans of water

Preheat oven to 350° F.

Cut tops off peppers and clean out seeds and ribs. Set aside.

Brown beef and onion in a medium-sized skillet. Drain off grease. Stir in pepper, 1½ cans soup (do not add water), cheese and rice. Set aside.

Combine remaining soup and water in a large bowl. Pour half this mixture into a 13 x 9-inch pan. Stuff the peppers, mounding the meat a bit. Fill the peppers, but don’t pack them or they won’t cook right.

Set peppers in prepared pan. Spoon remining sauce over peppers. Bake uncovered 1½ - 2 hours or until peppers are a pale green which means they are tender.


1 comment:

  1. Now that I know the sex of peppers, I'll never look at them the same way again... LOL! Hugs for the recipe, Sloane and Audrey!