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Stuffed Peppers Recipe

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This recipe for Stuffed Peppers, by , is from The Wilkins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shawn Courtney - daughter of Ray & Mary Ann Bosley

Category:
Category:

Ingredients:  
Ingredients:  
4 green peppers
1 1/2 c. cooked rice
2 lbs. ground chuck
1 pkg. onion soup mix
Italian style bread crumbs to taste
1 large egg
3 cans tomato soup - watered down. 1/4 c. of water per can of soup. The soup should be the texture of a thin gravy.

Directions:
Directions:
1. Cut the green peppers in half removing the seeds. Blanch the peppers in water, then lay them out in a glass baking dish.
2. In a mixing bowl, mix by hand ground chuck, onion soup mix, and egg. Add rice. Add 1/2 tomato soup. Add bread crumbs to create a texture that is not too dry or mushy.
3. Fill peppers with meat mixture. Pour tomato soup over peppers, saturating them. Use more tomato soup if needed. You want enough soup for the meat mixture to absorb and enough tomato soup to pour over peppers to serve.
4. Bake at 350 for 30 minutes, until bubbly.

 

 

 

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