Friday, October 3, 2008

Stuffed Peppers


3-4 bell peppers
1.75-2 pounds ground chuck
1 c. catsup
salt & pepper
1/2 c. bread crumbs (I use Italian)
1 Tbsp. dehydrated minced onion
2/3 c. Minute Rice
Garlic salt

1 1/2 cans tomato soup
3/4 can water
1 Tbsp. dehydrated minced onion

Wash peppers & cut in half. Clean out seeds. Set aside.
Combine soup, water & onion in a medium bowl. Stir until soup is no longer lumpy. Set aside.
In a large bowl combine meat, catsup, salt, pepper, rice, bread crumbs, onion & garlic salt. Stuff pepper halves & place in a glass or metal dish. Use leftover meat to form large meatballs & place in dish. Pour sauce over all. Cover pan with foil & bake in a 375 degree oven for 1 hour.

I served these with mashed potatoes, corn & whole wheat dinner rolls. We always have enough to eat for two days.

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