Stuffed Peppers

Stuffed Peppers

Ingredients:

• 1 1/2 lb lean ground beef
• 6 bell peppers (I used yellow, orange and red)
• 1/4 + 1/8 cup uncooked white rice (I used Jasmine rice)
• 3-4 tbsp tomato soup - undiluted
• 1 tsp dried Italian seasoning
• 3/4 tsp salt

• 

  YUM!

  2 tbsp light brown sugar
• 1/4 tsp pepper
• 1 - 14 1/2 oz can Italian stewed tomatoes, undrained
• pinch of crushed red pepper to taste
• 3-4 garlic cloves, pressed (or chopped) more or less to taste

Cut off tops of peppers, clean out seeds and membranes, rinse and air dry them on a clean paper towel.

Combine beef, onion, rice, 2 tbsp tomato soup, 1/2 tsp oregano, salt, pepper, brown sugar and garlic. Mix thoroughly. Spoon an equal amount into each pepper. Place in a baking dish, snug enough to keep them all standing up.

Combine tomatoes, remaining tomato soup, Italian herbs and red pepper. Pour over stuffed peppers.

Cover tightly with foil and bake at 350 degrees F for 1 1/2 hours (I think mine ended up taking a little over 2 hours, but they were over-stuffed!) :o) I placed my baking dish on a cookie sheet.

*I chopped up the pepper I cut off and added it to the beef mixture.

Ready to go in the oven!