It has been a wonderful year for growing peppers here in zone 7a & although there are so many uses for peppers, here is a favorite to use up your ‘bell’ type peppers. This is a family favorite done on the stovetop.
Take 1 lb. ground meat (uncooked) and add 1 egg, ½ cup cooked rice, ¼ onion chopped & sautéed, 1 T. Worcestershire sauce, ½ t. salt & ¼ t. pepper. Mix to blend ingredients.
Take 5 peppers – cut off the tops & a bit of the bottom (so they stand up & some holes are created to let the gravy go through). Clean out the insides of seeds & membrane. If the skins are thick I boil them for ten minutes in water before stuffing. Stuff each pepper with the ground meat mixture but don’t overstuff or press the meat in too hard. (Like making meatballs, this would harden the cooked outcome.)
Take 3 cans of tomato soup & place in saucepan large enough to accommodate your stuffed peppers. Add ½ cup of milk & stir well. Place your peppers in the saucepan so they stand up. The gravy should come close to their tops. If not, add another can of soup & more milk. Simmer to a slow boil for 60 minutes. Serve with hot mashed potatoes for the most delicious, hearty meal ever!
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