6 large peppers, topped & de-seeded
1 LB ground burger
1/4 cup chopped peppers
1/2 chopped onion
1 Qt stewed tomatoes
1 tsp salt
Pepper to taste
1 tsp Worcestershire sauce
1 – 10 oz can tomato soup
2 cups grated cheese *your choice
1 cup uncooked rice (if using brown rice 1/2 cup soaked)
Blanch peppers in boiling water for 2-3 minutes, immediately put blanched peppers in cold water to cool. Invert peppers to drain and lightly salt inside.
Preheat oven to 350.
In skillet brown meat, chopped pepper & onion. Drain and add rice, tomatoes with juice, salt, pepper, and Worcestershire sauce and tomato soup. Bring to a boil stirring occasionally, cook 15-18 minutes, reduce heat and stir in half of the cheese. Stuff peppers and put into a casserole dish, sprinkle with remaining cheese. Bake @ 350 for 30 minutes.
Do not bake stuffed peppers if you plan on freezing them. Bake frozen peppers for 40-45 minutes or 24-30 if thawed.
Remember to sprinkle the peppers with cheese before baking.
www.beaverdampepperfestival.com
Pepper recipe is from Mike & Mary Ann Otto
