Classic Stuffed Green Peppers |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My family grows 200 acres of green peppers. We think one of the best way to enjoy this fresh vegetable is in the classic recipe.Karnemaat Farms, Marlene Karnemaat, Fremont, Michigan Ingredients:
6 medium green peppers |
1-1/2 pounds lean ground beef (90% lean) |
1 cup cooked long grain rice |
1/2 cup chopped onion |
1/2 cup chopped celery |
1 small tomato, seeded and chopped |
1 garlic clove, minced |
1 teaspoon salt |
1/4 teaspoon pepper |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1/2 teaspoon dried basil |
1/2 cup shredded sharp cheddar cheese |
Directions:
1. Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and immediately place in ice water; invert onto paper towels.
2. In a large bowl, combine the beef, rice, onion, celery, tomato, garlic, salt and pepper. Spoon into peppers. Place in a greased 13-in. x 9-in. baking dish. Combine soup and basil; spoon over peppers.
3. Cover and bake at 350° for 55-60 minutes or until the beef is no longer pink. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted. Yield: 6 servings.
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