Sunday, July 10, 2011
Stuffed Green Peppers
My pepper plants are starting to get peppers on them. I had such a large crop last year that I still have stuffed peppers frozen in the freezer. Guess I will be putting those on the menu plan this week. For the record when I was younger I hated stuffed peppers. Now I really love them. Or at least I love them the way I cook them! Here is the recipe I use.
6 green bell peppers
1 pound ground beef
1/3 cup chopped onion (I have also substituted minced onion if I didn't have fresh onions)
salt and pepper to taste
1 can whole peeled tomatoes chopped
1 tsp Worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
1 cup shredded cheese (sometimes I use a little extra!)
2 cans condensed tomato soup and water as needed
Bring large pot of salted water to boil. Cut tops off of peppers and clean out seeds. Cook peppers in boiling water for 5 minutes. Remove and set aside.
In skillet cook beef and onions until meat is browned. Drain off fat and add salt and pepper to taste. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover and let simmer for 15 minutes or until rice is tender. Remove from heat and stir in cheese.Preheat oven to 350. Stuff each pepper with mixture. Place open side up in a 9x9 baking dish. Bake for 30 minutes.
After stuffing and placing peppers in dish, in a bowl combine tomato soup and enough water to make a gravy constistancy. Poor soup over peppers. Bake for 350 for 30 minutes.
To freeze for future use, I just follow all the directions and instead of placing them in the oven I place them in a ziplock bag and toss them in the freezer.