"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Grammie Crerie's Stuffed Peppers Recipe

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This recipe for Grammie Crerie's Stuffed Peppers, by , is from The George Bixby Memorial Library Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Roche
Added: Saturday, June 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 large green peppers, seeded and cut in half lengthwise
1 small to medium onion, chopped
3/4 lb. ground beef
1/2 c. dried Minute Rice
©, cooked according to package directions
1 small can Campbells© tomato soup (not diluted)
4 slices of cheddar cheese (or any kind you like)
4 slices of bacon

Directions:
Directions:
Preheat oven to 375º. After cleaning a cutting peppers in half, boil in hot water for about 10 minutes, until tender. Remove and let sit. Meanwhile prepare rice. Saute the onions in a little olive oil, or canola. Add the ground beef and brown. Season to taste with salt and ground black pepper. Drain off fat and add the cooked rice. Mix. Add the tomato soup to the bottom of a casserole dish that fits the peppers. Fill peppers with the meat mixture. Top with the cheese and slice of bacon. Bake about 20 - 25 minutes, or until the bacon is done.

Personal Notes:
Personal Notes:
Grammie Crerie hand wrote a handful of her favorite recipes for me when Jim and I got married. This is one of them.

 

 

 

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