Stuffed Bell Peppers in Tomato Soup

"A family favorite. A great dish to freeze!"
 
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Ready In:
2hrs 15mins
Ingredients:
9
Yields:
6 peppers w/ soup
Serves:
6
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ingredients

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directions

  • 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.
  • Mix together the beef, onion, water, rice, salt & pepper.
  • Fill each pepper being careful not to press the stuffing down too much (the rice will expand as it cooks).
  • Place the peppers, stuffed side up, in a pot. Fill the pot with enough water to come halfway up the side of the peppers.
  • Cook on low for 90 minutes until the stuffing is cooked through.
  • Drain the water, reserving the liquid.
  • Mix the tomato soup, evaporated milk, and sugar. Add enough of the reserved liquid to make the soup the correct consistency.
  • Warm and add the peppers. Enjoy!

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Reviews

  1. Do not try this recipe it does not work! Neither the meat nor the rice will cook.
     
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RECIPE SUBMITTED BY

College student who loves to cook- focuses on healthy recipes and making high-fat foods low-fat.
 
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