Stuffed Green Peppers
6 - Medium to Large Fresh Green Peppers/Cut Stem & Top/Remove Core & Seeds (*substitute red peppers)
1/2 lb. Lean Ground Beef (raw)
1/2 lb. Lean Ground Pork (raw)
1 cup of cooked rice (any variety will work)
1 TBSP. Beef Bouillon Powder/Stock Powder (*high salt content-adjust to taste)
1/4 Cup Finely Chopped Sweet or White Spanish Onion (*substitute for 1/2 teaspoon onion powder)
1 TSP. Black Pepper
1/4 Teaspoon Paprika (*optional)
Mix all of the above together. Mixture should stick together.
Stuff each pepper with mixture.
Spray sides & bottom of a roasting pan that you have pre-measured to fit 6 peppers.
1 to 2 cans Tomato Soup (*mix with leftover clam or tomato juice for extra flavor)
Pour soup mixture over peppers making sure each pepper has absorbed some of the liquid.
Bake in 350 degree oven for 40 minutes with lid on. Remove lid and let brown for 15-20 minutes
basting peppers with tomato juices. Delicious Comfort Food!!