Generous 1 lb. + ground beef
4 large green peppers
1 pkt. lipton french onion soup mix (dry)
Italian breadcrumbs as filler
1 cup of minute rice precooked and ready to serve
1 large size can of campbell's tomato soup
Take the ground beef and mix in the precooked rice, egg, onion soup mix and if the mixture seems too runny, add a little of the italian breadcrumbs to thicken up. Imparts a nice flavor too.
Once mixture well blended (I usually just use my hands or a good strong wooden spoon to make sure everything is well mixed together), take the green peppers, cut the stem tops off and create a nice generous opening at the top. Be sure to pull out the inner core and scrape out any seeds sticking to the inner walls of the pepper.
Pack with the ground beef rice mixture all the way to the top and round over.
Repeat with remaining peppers.
Take a large crock pot, and arrange the four peppers inside. I usually pick pretty large ones and it might take a little finagling, to get the last one in.. After all 4 peppers are in good and snug, take large can of tomato soup. Spoon into a mixing bowl, breaking it up with a spoon. Take empty can and fill with water about half way.. Pour into soup concentrate in bowl, mix together well. Take soup mixture and spoon into the slots left between the peppers til it fills up to the rim of the crockpot.. any additional soup mixture can be poured over the peppers. If you look a little shy on the soup mixture, while you're pouring it in to the crockpot, you can always add a little more water.. Try not to overdilute as with the cooking process the peppers will release juices and the ground beef will as well.
Once all ingredients are in the crockpot, put on the lid, and turn crockpot on to low setting and let it cook for the rest of the day. I usually get the peppers ready on a morning like before you'd go to work, or out and about on a weekend.. Cooking on low all day it will simmer nicely and by the time you're ready for dinner in the evening, the peppers will be nice and tender.. Plus it's a nice thing to walk in to the house to smell, after they've been simmering all day..
Give it a try.. let me know how it worked out for you. It's a pretty easy, basic recipe..
(The tomato soup is less acidic than tomato sauce, juice or a paste, or stewed tomatoes.. I've even used tomato bisque soup at times instead of regular tomato soup. They both come out really nice.. mellow but imparting nice tomato flavor into the peppers.. )
When I serve my peppers, I take one out of the crockpot, plate it, cut it up into bite sized chunks, and then go back to the crockpot and spoon some of the tomato soup mixture over the pieces.. I serve with crackers, like ritz. Usually the peppers are meal enough for Hubs and I, but if you need something more, perhaps a nice salad to start, or dinner rolls. Cause the pepper will give you your meat, veggie and grains all in one serving.
