Wednesday, January 21, 2009

Stuffed Bell Peppers

4 Large green bell peppers
1 1/2 C. cooked rice
1 1/2 lbs. ground beef
1 C. water
1 package onion soup mix
1/2 tsp. pepper
1 Tbls. brown sugar
1 Tbls. cornstarch
2 Tbls. worcestershire sauce
1 Tbls. seasoning salt
1 10.75 can of tomato soup

Cut off the tops of the green peppers; discard seeds and membranes. Scald in boiling water for 1-2 min. Invert to drain. Combine ground beef, rice, onion soup mix, worcestshire sauce, salt, and pepper. Stuff peppers with beef mixture.
Place them in the desired baking pan.
There are two ways to cook these. First you can put them in a deep big pot and cook it on the stove, or you may put it in deep baking dish in the oven at 350*.
Either way you do this part this next part the same.

Combine soup, 1/2 C. water and brown sugar in a sauce pan. Bring to a boil. Mix cornstarch with remaining water. Add to the hot soup mixture, stirring until thickened. Pour over stuffed peppers.

If you chose the oven method, then cover pan tightly with foil and bake in 350* oven for one hour. If you chose the stove top method, then cover with a lid and once brought to a boil... turn down to a simmer for about an hour or until the ground beef is cooked all the way through.

Spoon the sauce over the peppers and rice to serve.

Even though it may sound like a lot... it is really easy. My mom used to make these all the time for my family and they're a huge hit.
Angela Hadlock

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