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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Grammie Crerie's Stuffed Peppers Recipe

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This recipe for Grammie Crerie's Stuffed Peppers is from The George Bixby Memorial Library Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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