So here’s a “recipe” that my mom has been making forever, and it’s super easy and delicious. Since it’s never really been written into a recipe (no measurements- just mix some of this and that) this is my attempt but you might have to tweak it a little depending upon how much you’re serving. Usually I serve this with mashed potatoes and a salad (or at least a green veggie).
Serves 4- 1 pepper/person
- 4 peppers (generally I use red because I prefer them and the sweetness is really nice, but use what you like)
- 1 lb ground beef
- 1 cup cooked rice
- 1 Tbsp salt
- 1 Tbsp ground black pepper
- 1/2C water
- 2 8oz cans canned tomato soup (usually I use Amy’s Organic but you can use anything you like)
Preheat oven to 350.
Cut off tops of peppers and trim. Usually I cut around the stem and remove it but reserve that bit of pepper to put back on after filling. Mix ground beef and rice with salt and pepper. You can change these proportions depending on how much meat/rice ratio you like. I find that this ratio is nice because the peppers get too try with too much meat, but do what you like. You might need more or less filling depending on the size of your peppers. Just add more rice/beef until they’re full.
Fill each pepper to the top with mixture and top with cap of pepper. Place in dutch oven that’s just large enough to accommodate peppers. Pour water into bottom of pan. Pour cans of tomato soup on top of peppers. Sprinkle each pepper with a little more salt and pepper.
Cover and cook for 1 hour. Depending on size of pepper, uncover and cook for up to 30 more minutes. Pepper should be very soft and able to be cut with fork when finished. When serving, pour some of the sauce at the bottom of the pan ontop of peppers (an even on the mashed potatoes if you want!) This is fantastic as leftovers!