Mom's Stuffed Peppers
  • 1 lb. ground beef or any other meat of your choice
  • ½ an onion, chopped
  • 1 cup cooked rice
  • 1 tsp. sugar
  • 1¾ cup tomato soup
  • ⅛ tsp. pepper
  • 1½ tsp. salt
  • 2 tbsp. flour
  • 6 green peppers
  • cheddar cheese, shredded
  1. Cook the rice and then set aside. Preheat oven to 375 degrees.
  2. Brown the ground beef and onion until the meat is no longer pink and the onion is soft.
  3. Add the soup, rice, salt, pepper and sugar. Sprinkle the flour over the top and mix. Bring to a boil and then simmer for 15 minutes, stirring occasionally.
  4. Wash the green peppers, cut off the tops and remove the seeds. Drop into boiling water and boil for 2 minutes. Using tongs, remove the peppers from the water and place upside down on paper towels. Allow peppers to drain and cool down a bit.
  5. Once the peppers are cool enough to touch fill them with the meat mixture and place in a 9x13 pan. Bake for 30 minutes at 375 degrees. About 5 minutes before the end of the cooking time, top with grated cheese.
Recipe by Confessions of a Cooking Diva at