Thursday, October 2, 2008

Stuffed Peppers

2 large green peppers
1lb lean ground beef (93/7)
1 package of meatloaf seasoning
1 egg
1 cup quick cook rice
1/2 cup bread crumbs
2 cans tomato soup
Tomato Paste

Place the raw ground beef in a bowl, break apart, add egg & seasoning packet - mix together. Add rice and bread crumbs and mix in.

Cut the peppers in 1/2 and clean out the seeds. If the stems are still intact cut or remove so the pepper 1/2 will sit up like a cup. Rinse out the peppers and pat dry with a paper towel.

Fill the pepper halves with the meat mixture and then spread a layer of tomato paste over the top of the meat. Put the 4 halves into a large crock pot. In another bowl mix 1-1/2 cans of tomato soup with 2-3 cans of water, mix in about two spoons of tomato paste and wisk together. Pour this over the peppers - it will not completely cover them.

Allow them to cook in the crock pot on low for 6-8 hours.

When ready to serve scoop out about 1 cup of the sauce from the crock pot and mix with the remaining 1/2 can of soup and wisk together, heat thoroughly to use as a sauce to pour over the meat.

Serve with rice or potatoes and a green vegetable.