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Plantation Stuffed Peppers
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8 medium green peppers, tops and seeds removed
1 pound ground beef
1 cup chopped onion
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
2 cans (10-3/4 ounces each) tomato soup, undiluted
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups cooked rice
In boiling salted water, cook peppers for 3-5 minutes. Remove and set aside. In a
skillet, cook beef, onion and is tender. Drain any fat. Add seasonings and soup;
simmer, uncovered, for 10 minutes. Stir in cheese; cook and stir until melted.
Stir in rice. Fill peppers; place in a shallow baking dish. Bake at 350° for
20 minutes.
Yield: 8 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |