Fast and Easy Stuffed Bell Pepper Recipe
Fast and Easy Stuffed Bell Pepper Recipe
This recipe will serve 3-4 depending on serving size. 3 large, fresh Green Bell Peppers 1-pound of lean Ground Beef, such as ground sirloin 1 regular-size can of Tomato and Rice soup (11 � -ounces) 1 large egg 1 small can of Tomato Sauce (8-ounces) Salt Pepper Shredded Mozzarella Cheese (Optional) Aluminum foil 3-4 medium-size baking potatoes Small container of Sour Cream Worcestershire sauce (Optional) � McCormick�s Salad Supreme seasoning (Optional) Preheat oven to 375 Rinse Bell Peppers under cold water and dry with a paper towel. Cut the Bell Peppers in half from stem to stem, remove and discard seeds or save the seeds for container planting. Bell Peppers can be slightly heated in the microwave for just a minute or two to hurry the process if needed. Place the open face up bell peppers side by side in a baking dish or pan. In a large mixing bowl add the lean ground beef, tomato and rice soup and the egg. Blend ingredients together very well. Stuff each open face bell pepper with the beef mixture. Open the small can of tomato sauce and pour the entire can evenly over the top of the stuffed bell peppers. Season the top of the stuffed peppers with salt and pepper. Top the peppers with a clump of shredded Mozzarella cheese. Cover loosely with aluminum foil and bake at 375-degrees for 35-40 minutes. Rinse and clean baking potatoes. Place the potatoes in the oven next to the baking dish of Stuffed Bell Peppers. Adjust heat if necessary, check to make sure the peppers are not getting too crispy to fast on top. The peppers will be done when the meat appears cooked through, peppers are tender when tested with a fork, cheese is melted and the surrounding tomato sauce is hot and bubbly. The bake potatoes should be done at the exact same time if they were not too large. If the potatoes are not quite done you can finish them in the microwave. You may need to remove the aluminum foil at the end of the cooking time to allow the peppers to brown slightly on top. This process only takes a few minutes. It is very important to use as lean of ground beef as possible to eliminate the fat content from melting into your tomato sauce gravy. Serve the Stuffed Bell Peppers with the Baked Potatoes, offering butter and/or sour cream as a topping for the potatoes. I like to top my potato and sour cream with a dash of � McCormick�s Salad Supreme seasoning. I also like a dash of Worcestershire sauce added to the top of my serving of Stuffed Bell Pepper.
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