Stuffed Bell Peppers

STUFFED BELL PEPPERS

 

 

 

6-8 bell peppers (any color you like or variety)

 

½ c. chopped onion

 

½ c. chopped celery

 

2 garlic finely chopped

 

1 tsp. oregano

 

½ tsp. dried basil

 

1 tsp. salt

 

½ tsp. pepper

 

1 tbsp. butter

 

1 egg

 

Sprinkle of garlic powder

 

Sprinkle of onion powder

 

1 ½ tsp. worcesterchire

 

2 lbs. ground chuck

 

2 c. cooked rice

 

1 ½ boxes of organic tomato soup

 

 

 

 

 

1. chop top of peppers,  finely dice the garlic, onion and celery.


2. in a small pot sauté onion, garlic, top of peppers, celery, basil and oregano

3. when translucent add in tomato soup

4. meanwhile in a mixing bowl mix in ground chuck, egg, cooked rice, worcesterchire, garlic powder, onion powder, salt and pepper. When it'mix well add in 1 cup of tomato mixture.

5. boil topless peppers (with membrane removed) in water for 2 minutes

6. rinse peppers in cold water

7. in a 8x 10 pan pour in about ¼ of soup mixture to coat bottom of pan

8. stuff peppers with meat mixture

9. pour the rest of the soup in the pan

10. heat oven to 350

11. bake the peppers for 1 hour to 1 hour and 15 minutes.

ENJOY!
**I like to top mine with a little tobasco or chili pepper water..yummy!