Stuffed Peppers
Not a super fast recipe but still delightful in every way if you are up for something a little different and yummy!!! 🙂
6 Peppers
1 lb ground meat (whatever your pleasure here – we used beef)
One small onion, chopped
3 or 4 shakes worchestireshire sauce
1/2 cup rice (i used instant brown rice)
1/2 cup water
1 can diced tomatoes
Season Salt, pepper, oregano, basil, garlic (whatever seasonings really)
1 can tomatoe soup
1 can bloody mary mix
Shredded cheese
Brown the meat and and onions.
Add the Worcestershire sauce, rice, water, diced tomatoes (with juice) and seasonings. Simmer until rice is tender.
Preheat oven to 350 degrees
Bring salted water to boil. Boil peppers (cut off tops and remove seeds) for 5 minutes.
Set peppers in a baking pan and put a little salt in each.
Take the full can of tomato soup and mix it with the bloody mary mix (or water if you prefer) until you get a consistency like gravy. Use as much liquid as you prefer. I used a can of soup and about a half can of bloody mary mix.
Add a layer of cheese, meat filling, tomato soup mixture and a little more cheese to each pepper.
Bake approximately 30 minutes until heated through and cheese is melted and bubbly (more if you like your peppers softer).