Stuffed Bell Peppers in Tomato Soup

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READY IN: 2hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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