I really really love bell peppers, and this time of the year when peppers go on sale - I can't help but pick up several every time I go to the store. My friend Amy posted this recipe on a "What's for Dinner?" group page that we are both a part of, and I've been biding my time, waiting for the perfect opportunity to make it! I love stuffed peppers, but David isn't a huge pepper fan. This is the perfect compromise, because he gets more meat and rice and I still get my yummy peppers!
Stuffed Pepper Casserole
Source: Amy Pugsley
1 lb ground beef, browned
1 small onion
tt salt and pepper
1/2 c water
1 can crushed tomatoes
1 can tomato soup
1/2 c uncooked rice
1 t Worcestershire sauce
1-2 sliced bell peppers
1 c shredded cheese
Directions:
Combine first 8 ingredients. Simmer meat and rice mixture for 15 minutes over the stove. Top with bell peppers and shredded cheese. Bake at 350 degrees for 20-25 minutes.
**Note, to save money - I cut the hamburger back to 1/2 pound, used diced tomatoes (which I had on hand), and increased the rice to almost 2 cups of cooked rice (I have a really bad track record when using uncooked rice). The rice bulked it up, and there was plenty of hamburger for the two of us (I'm pretty skimpy when it comes to meat in our meals.) It was a little less tomato-y than I would have liked with my adjustments (Amy's looks so saucy and good!) - so next time I think I'd add in some more tomato sauce, or maybe some tomato paste or something. Or maybe the crushed tomatoes would make the difference.
*Also, Amy sent me a picture of her actual recipe, and I just have to include it here, because I love how you can tell it's a family favorite by how used and loved it is. It just makes me happy.
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