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One of my favorite dinners growing up was stuffed peppers.  We ate it all the time at home, and I finally decided to tackle it on my own.

Since I only cook for Roger and I, I had to cut everything in half.  Here's what I used:
  • 1/2 lb ground beef
  • 1 can tomato soup
  • 1/4 cup instant rice
  • 1 green pepper



One. Combine ground beef, rice, and half a can of tomato soup.  Don't add any water yet.  I used my hands to mash it all together, just because I wanted to make sure that the soup was mixed in really well.

Two.  I cut the green pepper in half and scooped out all of the insides.  Then I filled each half with the ground beef/rice/tomato soup mixture and had enough left over to make two meatballs as well.

Three.  I mixed the other half of the tomato soup with half a can of water and dumped it over the top of the peppers and meatballs.


I had the oven preheated to 350 and baked it, covered, for 40 minutes.  It wasn't even close to being done.  So I bumped it up to 375 and baked it for 25 more minutes.  By then, the meatballs were no longer pink in the middle.

I made some garlic mashed potatoes to go with it.  Boom.  Delicious meal.




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