Community Pick
Ground Beef & Bacon Stuffed Bell Peppers
photo by Diana 2
- Ready In:
- 55mins
- Ingredients:
- 11
- Yields:
-
4 peppers
- Serves:
- 4
ingredients
- 1 lb ground beef
- 1 cup cooked rice
- 1 cup grated cheddar cheese
- 1⁄3 cup onion, chopped
- 1 (10 3/4 ounce) can tomato soup
- 1 (8 ounce) can tomato sauce
- 4 large bell peppers
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons flour
- 1⁄2 cup water
- 4 slices bacon, cut in thirds
directions
- Preheat oven to 350 degrees.
- Place a 14x20 oven bag inside a 9x13 cake pan.
- Brown the ground beef and onions and drain off the fat.
- Add tomato soup, rice, cheese, salt and pepper.
- COOL.
- Remove the pepper tops and seeds from the green peppers.
- Stuff the peppers with the meat mixture.
- Combined the tomato sauce, flour and water together.
- Pour one half of the tomato sauce mixture into oven bag.
- Place the peppers in oven bag, stuffed side up.
- Spoon the remaining sauce over the top.
- Place one or two slices of bacon over the top of each pepper.
- Bake 30-40 minutes until the peppers are tender.
Reviews
-
I made this in the slow cooker (8 hours on low) My husband had been hinting that he wanted me to make stuffed peppers. I kept ignoring him because I had never tried stuffed peppers and couldn't imagine it being good. Well, let me tell you, I think I liked it more than he did. I will make this again. Thank you
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My husband and I LOVED this recipe. The only substitution was mozzarella cheese instead of cheddar. The peppers were tender-crisp like my husband likes. When I microwaved leftovers the next day the peppers were far more soft and tender, just the way I like it. We made this about 2 weeks ago and I've been craving it ever since. Tonight I'm making a triple batch so I can have some on hand in the freezer.
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This is soooo very tasty. It's been ages since I've made stuffed peppers, and it couldn't have been easier. Loved the idea of baking in the roasting bag. The soup I used was Campbell's Tomato with Basil and Oregano. Worked so well. I've frozen three of the peppers for later use. Thanks Tom for sharing your wonderfully delicious and easy recipe.
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I made this recipe a few days ago. It was an easy and fun recipe to make. The cooking bag really cut down the cooking time as well. I will make it again, but next time I will add some spices as I think it needs just a little more kick as far as flavor goes. This would be a good recipe for company. Thank you!
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I really liked the filling...it was super easy to make. I didn't use the oven bag however and these things took a LONG time to cook. They were easily in the over for an hour and fifteen minutes and were still a little crisp. Next time I will put them in the crock pot and cover with sauce and let them cook on low for 4-6 hours...I think that will do the trick and be easier...Oh, and I used brown rice instead of white...
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RECIPE SUBMITTED BY
Tom Lambie
Little Chute, Wisconsin
I enjoy cooking and have done so for the past 30 years. I worked in several food service areas before moving on to a non-cooking job. Cooking has become a hobby of mine and one I enjoy very much. I enjoy creating new recipes. I have several very good recipes from my grandmother, who by the way has taught me everythig I know about cooking. I have many recipes that I have collected over the years. I will try to post as many of them as I can over the course of time. Please view them.