That's what makes this recipe so easy!
Just mix your raw beef with;
chopped onion, egg, salt, pepper, garlic powder,
a dash of Worcestershire sauce, all to taste
and half of the soup.
I used this pretty Temptations casserole with it's
matching lid that doubles as a baking sheet
or lovely tray....at least that's what the
salesperson at QVC tells me! Warning:
change the channel unless you are prepared
to buy something.
You'll have enough extra gravy to pour over
the peppers and rice or potato.
Since I cut the peppers in half, there are
2 halves per person, or 1 for lighter eaters.
Just mix your raw beef with;
chopped onion, egg, salt, pepper, garlic powder,
a dash of Worcestershire sauce, all to taste
and half of the soup.
Then add enough milk or water to the
remaining soup in the can and pour, pour
it into the bowl you just used and whisk.
it into the bowl you just used and whisk.
Sprinkle the cut peppers with salt and
fill with the beef mixture. Pour the soup
mixture over the top of the filled peppers.
fill with the beef mixture. Pour the soup
mixture over the top of the filled peppers.
I often sprinkle the tops with paprika
and parsley flakes for color.
Cover and bake for about 45-60 minutes.I used this pretty Temptations casserole with it's
matching lid that doubles as a baking sheet
or lovely tray....at least that's what the
salesperson at QVC tells me! Warning:
change the channel unless you are prepared
to buy something.
You'll have enough extra gravy to pour over
the peppers and rice or potato.
Pop a few potatoes into the oven along with
the peppers and everything will bake nicely
for a complete dinner in under an hour.
2 halves per person, or 1 for lighter eaters.
A tasty home comfort food dinner.
I like these leftover for lunch later.
I found this recipe at Marty's and
changed very little.
I like these leftover for lunch later.
I found this recipe at Marty's and
changed very little.
Easy Stuffed Peppers
3 green, or mixed peppers
1 lb lean ground beef
1 can Cream of Mushroom soup
or Golden Mushroom soup
or Golden Mushroom soup
1 egg
1 small onion, chopped (about 1/2 C)
1/2 to 1 t salt
1/2 t pepper
1/2 t garlic powder
1/2 t garlic powder
1/2 to 1t Worcestershire sauce
Cut peppers in half lengthwise and remove the
core. Combine the ground beef with 1/2 of
the soup, egg, onion, and the seasonings. Mix well
with a fork. Fill the peppers with the mixture.
Add milk or water to the remaining soup in the
can; stir with the fork to combine. Pour over
core. Combine the ground beef with 1/2 of
the soup, egg, onion, and the seasonings. Mix well
with a fork. Fill the peppers with the mixture.
Add milk or water to the remaining soup in the
can; stir with the fork to combine. Pour over
the tops of the filled peppers; scraping out
all the soup in the can with a small spatula.
I like to sprinkle the tops with paprika
and parsley flakes
Cover and bake @350º for 45 to 60 minutes
until the peppers are tender.
all the soup in the can with a small spatula.
I like to sprinkle the tops with paprika
and parsley flakes
Cover and bake @350º for 45 to 60 minutes
until the peppers are tender.
Serve with rice or a baked potato.
Enjoy!
I believe that pan is from the Temptations line at QVC! I have a few pieces. Love this recipe, Rita.
ReplyDeleteVery informative, keep posting such good articles, it really helps to know about things.
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