Stuffed Peppers

[Roxy]

We really like these..see note on using a muffin tin to hold the peppers..it makes the peppers stand up good without making a big mess.

 

Stuffed Peppers:

 

1-1/2 lbs. hamburger-not positive on the amount I used....just guessing

One purple onion, chopped

2 bulbs garlic, minced--used the whole thing, not cloves-use how much garlic you like

2 tsp.s chili powder

1 tsp. salt

1/2 tsp. black ground pepper

2 cans condensed tomato soup

1 pkg. shredded Cheddar Cheese

2 boxes Rice a Roni Beef-Cooked

8 green peppers...I had rice left over..so to use all the rice..I would guess by looking at it.. buy 10 or 11 peppers

 

Cook the ground beef, onions and garlic until browned. Drain grease off.

 

Add the tomato soup and seasonings. Simmer covered for 10 minutes.

 

Add the cheese & stir until cheese is melted. Stir in the cooked rice. Set aside to cool.

 

Slice the tops of the green peppers and run cold water over them-inside and out. Put the peppers in a Dutch oven pan, cover with water and boil for 3 minutes. Drain.

 

**Lightly spray muffin tin with non-stick cooking spray.

Stand the peppers upright in the muffin tin and stuff with the meat mixture.

 

Bake in a preheated 350 degree oven for 20 minutes.

 

I had rice left over because I only had 8 peppers. If you have rice left over, put it in a covered contairner and refrigerate it and use for another meal. This rice is great to have with pork chops, mexican food, etc. I may put some sliced jalapeno peppers in it the next time I make it to make it hotter.