Tuesday, October 11, 2011

Sweet Red and Green Stuffed Bell Peppers

Sweet Red and Green Stuffed Bell Peppers

Crisp, cool fall days and beautiful, stuffed red and green peppers are a perfect tummy-warming match.  Look for red bell peppers at the farmers’ markets while they’re plentiful and cheap!  This is my favorite recipe.

  • 4           sweet red and/or green bell peppers 
  • 1           pound  ground beef, extra lean
  • 1/2        cup  instant rice -- uncooked
  • 1/2        package  dry ranch-style dressing mix
  • 1           small  onion -- finely minced
  • 1           egg
  • 1           can  tomato soup
  • 1/2 T.    Worcestershire sauce
  •  1 t.       granulated garlic
  •              salt & pepper to taste
  • 1 t.        oregano
  •  1/3 C.  ketchup (Heinz, of course!)

Cut the tops off the peppers and pull out the seeds and insides.  Set aside.

Lightly mix all ingredients (but peppers, of course) together lightly. (Use only 1/2 a can of the soup.) 

Stuff the mixture evenly into peppers and snuggle them into a casserole dish with sides about 4” high to hold them upright.  Mix remaining 1/2 can of soup with a little white wine and ketchup to sauce consistency and pour over top of peppers.  Bake at 375 for an hour.  If you want (and I usually do), mix a little ketchup mixed with a little

NOTE:  I use the British version of Heinz Tomato Soup when I make these because it is gluten-free (but always check the label for yourself - things change!).  Find it in the International Aisle of Giant Eagle…in the British section, naturally!  Print this post

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