Stuffed Peppers

Name: Stuffed Peppers
Ingredients: 1-1/2 lbs (.7 kg). lean ground beef; 6 large bell peppers (any color); 1 cup (225 ml) raw long grain rice; 2 cans condensed tomato soup; 1 large onion. medium dice; pepper tops you cut off, diced; 1 tsp (5 ml). salt; 1/2 tsp (2 ml). ground black pepper; 2 tsp (10 ml). ground cumin; 1/4 tsp (1 ml). hot pepper flakes; 2 eggs

11 ingredients

13 steps

Ingredients

1-1/2 lbs (.7 kg). lean ground beef
6 large bell peppers (any color)
1 cup (225 ml) raw long grain rice
2 cans condensed tomato soup
1 large onion. medium dice
pepper tops you cut off, diced
1 tsp (5 ml). salt
1/2 tsp (2 ml). ground black pepper
2 tsp (10 ml). ground cumin
1/4 tsp (1 ml). hot pepper flakes
2 eggs

Directions

1

Cut top off peppers and clean out seeds and membranes.
2

Mix together remaining ingredients except one can of soup.
3

Stuff meat mixture into peppers.
4

Choose a pot that you can make the peppers stand up in.
5

Arrange peppers in pot.
6

Mix remaining can of soup with one can of warm water.
7

Pour soup mixture over peppers.
8

Cover with tight fitting lid and bring to a gentle boil.
9

Boil gently about 15 minutes and reduce heat to simmer.
10

Continue cooking for 1 hour.
11

Peppers should be done but let sit in liquid another half hour with lid on and heat off.
12

With large spoon lift peppers out of pot and arrange on dinner plates.
13

If you don't eat them all, they freeze well.