Stuffed Peppers

Stuffed peppers is a dish common in many cuisines. It consists of hollowed or halved peppers filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce.

Stuffed peppers is usually made with green bell peppers but I wanted to try something different. So, I used Red, yellow and orange bell peppers which gave the dish a bit of a sweet flavor.  The peppers were nice and tender!

This is a perfect comfort food recipe and so easy to make!

Stuffed Peppers

4 Large peppers
1 cup boiling, salted water (1 1/2 tsp)
1 can (8 oz) tomato sauce
1/2 lb ground beef
1 cup bread  or cracker crumbs
1 tsp. salt
1/4 tsp pepper
1 tbsp chopped onion

Heat oven to 350F
Cut off the stems of each pepper.  Wash pepper inside and out.  Remove seeds and membrane. 
Cook peppers in salted, boiling water 5 minutes.  Drain.
Mix the rest of the ingredients.  Stuff peppers with meat mixture. Stand upright in small baking dish.
Bake covered for 45 minutes.  Uncover and bake 15 more minutes.

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April's Stuffed Pepper Soup

Stuffed pepper soup is a delicious, hearty meal that will warm you up from the inside out on chilly nights.  This comfort food is everything you love about stuffed peppers but in a soup!

I made this recipe myself.  This went well with buttermilk biscuits (I cheated and used Pillsbury refrigerated).

April's Stuffed Pepper Soup

Prep Time:  15 minutes  Total Cook Time:  Approx. 1 Hour

1 1/2 cups of water                 

1 - 3.5 oz bag of Success Rice
12 oz lean ground beef

1 large green bell peppers. chopped

1 large onion

1/4 tsp thyme

1/4 tsp basil

1/4 tsp garlic salt

1/4 tsp salt

1/4 tsp pepper

1 tbsp Worcestershire sauce

1/2 tsp paprika

1 Bay leaf

28 ounces beef broth  I made my own with water and beef bouillion cubes)
20 ounces condensed tomato soup

28 ounces crushed tomatoes

1 Cook rice according to package directions
2 Heat a large pot over medium-high heat.  Cook and stir beef, bell peppers and onion until browned and crumbly, 5-7 minutes.  Drain and discard grease.
3 Pour broth, tomato soup and water into pot; add crushed tomatoes, thyme, basil, garlic salt, salt, pepper, worchestershire sauce, paprika and bay leaf.  Bring soup to a boil, reduce heat to medium-low, cover and simmer, stirring occasionally until the veggies are tender, 30-40 minutes. 
4  Remove bay leaf.  Stir rice into soup, breaking clumps into individual grains; cook until rice is hot; about 5 minutes

So, since it is just the hubby and me now, I cut this recipe in 1/2 and still sent some home with a friend for her and her hubby, and we still have a lot left over.  I will be freezing the leftovers.