Tammy's Recipes

Bell peppers, stuffed with ground beef, rice and seasonings, topped with tomato soup and baked

1 pound ground beef (20% lean or leaner)
1 small onion, minced
2 eggs
1/4 teaspoon minced garlic
1/2 cup white long grain rice (uncooked)
3/4 cup milk
1/2 cup quick oats
1/8 teaspoon pepper
1 teaspoon salt
3-4 meduim-large bell peppers, washed (green peppers or multi-colored ones)
2 cups tomato soup

1. In mixing bowl, combine meat (raw), onion, eggs, garlic, rice, milk, oatmeal, pepper, and salt. Mix well.

2. Cut stems out of bell peppers; cut in half across the middle if desired.* Pile filling into peppers and stand peppers in a deep oven dish that has a lid (or is deep enough to be covered with foil without the foil touching the peppers).

3. Pour tomato soup over peppers.** Cover dish with lid or foil. Bake at 300 degrees for about 3 hours. (Check to see if rice and meat is done before removing from oven.)

*Sometimes I stuff the whole pepper, putting the filling through the hole where the stem was. More often, though, I cut the peppers in half and stuff the halves (piled up). This is a great variation for those who love stuffed peppers but prefer the filling over the pepper. :)

**If peppers get dry on top during baking, you can pour more tomato soup over the top. I like lots on mine. :)

These homemade stuffed peppers are SO flavorful and yummy!! The tomato soup makes them moist and even more flavorful. This is an easy meal to make ahead and bake when needed. My rating: 10/10