Friday, October 2, 2009

Terri Oliver Steffes Stuffed Peppers

I have always loved stuffed peppers. The original recipe given to me by my grandmother took a long time as it used regular rice. This recipe I have tweeked over time and I really love it. Bob, who isn't a real "stuffed pepper kind of guy" likes these too!

You need:

Bell peppers, any color
1 lb of hamburger
1/2 large onion, small diced
salt and pepper
1 16oz can petite diced tomatoes
1 package Spanish rice mix
1 can tomato soup
1 c shredded cheese
1/2 c brown sugar
2 1/2 c water, divided
1 T worchestershire sauce

Preheat oven to 350. Bring a kettle of salted water to a boil and parboil peppers 3-5 minutes, depending on their size. Drain and salt the insides. Brown hamburger with onion, salt and pepper. Stir in tomatoes, rice, and worchestershire sauce and 2 c of water. Cover and simmer until rice is cooked, about ten minutes. Stir in cheese. Stuff peppers and place in a baking dish. I like the peppers to sit snuggly together. Mix tomato soup, brown sugar and 1/2 c water and pour over the peppers. Cover with foil and bake for approximately 20 minutes. Uncover and bake for 3-5 minutes. Let sit 5 minutes before serving.

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