pages

Translate

Friday, July 29, 2016

lancaster county stuffed green pepper boats

Ingredients

  • Servings: 4
  • 4 large green bell peppers, halved and seeded
  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 cup long grain white rice
  • salt and pepper to taste
  • 1 pinch garlic powder
  • 1 (10.75 ounce) can condensed tomato soup, undiluted
  • 5 (1/4 inch thick) slices tomato
  • 1 cup shredded cheddar cheese

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr 5 mins

    Ready Time: 1 hr 20 mins

  • preheat the oven to 350 degrees f (175 degrees c). bring a shallow pot of water to a boil. immerse the bell peppers in boiling water for 3 minutes. remove from the water, and drain. place the peppers, cut side up, in a lightly greased 9x13 inch baking dish.
  • in a medium bowl, combine the ground beef, onion and rice. season with salt, pepper and garlic powder; mix with your hands until blended. divide into 8 portions and mold into elongated patties. stuff one patty into each pepper half. pour the tomato soup over the stuffed peppers, dividing evenly. top each one with a slice of tomato, pressing down to adhere. cover with aluminum foil.
  • bake for 1 hour in the preheated oven, then remove the aluminum foil. top with cheddar cheese and return to the oven. bake until cheese is melted, about 5 more minutes.

No comments:

Post a Comment