Ingredients: 1 1/2 pounds ground round or ground sirloin 7 large bell peppers if you cut them in half or 11 medium peppers if you cut the tops off. 2 medium cans tomato sauce 1 can Campbell's Tomato Soup 1 small can tomato paste 1 medium onion - chopped 2 stalks celery - sliced or chopped 1/2 cup chopped bell pepper 1 bunch green onions - chopped 4 cloves crushed fresh garlic (I use more but I like garlic more than most people) Seasoned Italian Bread Crumbs Brown the meat in a large skillet. When meat is nearly brown add chopped veggies. When the onions are slightly limp add 1 can tomato sauce and half the can of tomato soup. If you end up adding too much tomato sauce you can adjust the consistency of the mixture by adding seasong bread crumbs. Season to taste with black pepper, salt, cajun seasoning Let mixture simmer for about 1/2 hour on low heat. Fill the bell pepper halves with meat mixture and place in cooking pan or casserole dish. To do all of them at once you need a pretty big pan. Add the rest of the tomato soup to the pan along with some tomato sauce Smear a thin coating of tomato paste on top of each pepper and then sprinkle some bread crumbs on top. This is not really necessary but it helps the presentation to make them look better. Bake covered for 45 minutes a 350 degrees Spoon some of the liquid in the pan on top of each pepper Eat The stuffed peppers freeze very well so they are great for a quick microwave meal if you haven't eaten them all as soon as they are cooked. This recipe is easy to make in larger quanties if you have a lot of people to feed. EDIT: A lot of stuffed bell peppers you see have rice mixed in with the meat mixture. I don't usually use rice but feel free if thats the way you like them
love it.... and by the way....you can marinate bell pepper in oil and vinegar and make a monster omlet (sp?)....hey i can cook it not necessarily spell it.
