Stuffed Green Bell Peppers
This recipe comes from god knows where, I completely forget, but it is always a firehouse favorite. And a favorite at home.
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Servings: 6
Cost: $$
Ingredients
- 6 large whole green bell peppers cored and seeded
- 1/4 cup olive oil
- 1 large white onion diced
- 1 large clove garlic minced
- 1 pound lean ground beef
- 2 cups cooked white rice
- 1/4 cup fresh-grated Parmesan cheese
- 1 tablespoon minced fresh parsley
- 1 10 ounce can condensed tomato soup
- salt and fresh-ground black pepper to taste
Instructions
- Preheat oven to 350°F, and lightly grease a 9×13-inch baking pan.
- In a large pot of boiling water, blanch the green peppers for 8 minutes; drain well and set aside.
- In a large frying pan, heat the oil over medium-high heat.
- Add the onion, garlic and ground beef.
- Sauté, stirring constantly, until the meat is well browned.
- Stir in the rice, Parmesan cheese, parsley and 1⁄2 can of the undiluted soup; combine thoroughly.
- Season to taste with the salt and pepper.
- Using a teaspoon, stuff the peppers with the rice/beef mixture.
- Arrange in the prepared baking pan, open ends up.
- In a small bowl, combine the remaining 1⁄2 can of tomato soup with 3⁄4 cup water; mix well.
- Pour over and around the peppers.
- Bake, uncovered, at 350°F for 35 minutes, or until the peppers become soft.
- Baste occasionally with the pan liquid.
- Serve immediately.