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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.
Course lunch, Main Course
Cuisine American, Canadian, Healthy
Keyword autumn, beef, comfort food, favorite, firehouse, hearty
Servings 6
Author Firehouse Cooking
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 9x13-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.