Description:

Meat filling stuffed into Bell Peppers

Source:

Patty

Serves/Makes:6 servings

Ingredients

• 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

Preparation

• 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.

Comments

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