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Stuffed Peppers
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Meat filling stuffed into Bell Peppers


Serves/Makes:6 servings

  • 1-1/2 lbs (.7 kg). lean ground beef
  • 6 large bell peppers (any color)
  • 1 cup (225 ml) raw long grain rice
  • 2 cans condensed tomato soup
  • 1 large onion. medium dice
  • pepper tops you cut off, diced
  • 1 tsp (5 ml). salt
  • 1/2 tsp (2 ml). ground black pepper
  • 2 tsp (10 ml). ground cumin
  • 1/4 tsp (1 ml). hot pepper flakes
  • 2 eggs
  • Cut top off peppers and clean out seeds and membranes.
  • Mix together remaining ingredients except one can of soup.
  • Stuff meat mixture into peppers.
  • Choose a pot that you can make the peppers stand up in.
  • Arrange peppers in pot.
  • Mix remaining can of soup with one can of warm water.
  • Pour soup mixture over peppers.
  • Cover with tight fitting lid and bring to a gentle boil. Boil gently about 15 minutes and reduce heat to simmer.
  • Continue cooking for 1 hour. Peppers should be done but let sit in liquid another half hour with lid on and heat off.
  • With large spoon lift peppers out of pot and arrange on dinner plates.
  • If you don't eat them all, they freeze well.
I serve these with a vegetable and some warm Italian bread with butter to slather on it. Yum yum. With these peppers you have your meat and starch all together.

Happy Cooking

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