Stuffed Peppers
Stuffed Peppers is an moderately easy dinner. Made with 6 to 8 large peppers, 1 1/4 lb. ground chuck, 1 large onion, chopped, 1 1/2 c. cooked rice and 2 cans tomato soup, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Cut circle on top of peppers.
Pull top off and clean inside fully.
Do not break peppers.
Cook peppers in boiling water for 5 minutes.
Drain peppers.
Cook hamburger and onion together in skillet.
Drain.
Stir in garlic salt, rice and 1 can tomato soup. Stuff peppers with hamburger mixture.
Stand peppers upright in ungreased baking dish.
Pour remaining can of soup over peppers. Cover and cook 45 minutes at 350Β°.
Uncover, cook 15 minutes longer.
Sprinkle with cheese.
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