Stuffed Bell Peppers in Tomato Soup

Chef-girl-OK's Note:

A family favorite. A great dish to freeze!

• Total Time: 2 hrs 15 mins
• Prep Time: 45 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Serves: 6

Yield: 6.0 peppers ...

• 6 green bell peppers
• 1 lb lean ground beef
• 1 medium onion, finely chopped
• 1/8 cup water
• 1 cup raw rice
• salt and pepper
• 2 (10 3/4 ounce) cans campbell's tomato soup
• 1 (12 ounce) can evaporated milk
• 2 tablespoons sugar

Directions:

1. Chop off the top of each pepper. Core out that green pepper taking out as many seeds and veins as possible. The peppers should look like a cup.
2. Mix together the beef, onion, water, rice, salt & pepper.
3. Fill each pepper being careful not to press the stuffing down too much (the rice will expand as it cooks).
4. Place the peppers, stuffed side up, in a pot. Fill the pot with enough water to come halfway up the side of the peppers.
5. Cook on low for 90 minutes until the stuffing is cooked through.
6. Drain the water, reserving the liquid.
7. Mix the tomato soup, evaporated milk, and sugar. Add enough of the reserved liquid to make the soup the correct consistency.
8. Warm and add the peppers. Enjoy!