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| Lancaster County Stuffed Green Pepper Boats |
"With garden's last hurrah comes lots of peppers and tomatoes! Stuffed peppers have always been a fall favorite. Topping our old favorite with a slice of fresh tomato is awesome! Try this special added touch."
Ingredients :
- 4 large green bell peppers, halved and seeded
- 1 pound ground beef
- 1 small onion, chopped
- 1 cup long grain white rice
- salt and pepper to taste
- 1 pinch garlic powder
- 1 (10.75 ounce) can condensed tomato soup, undiluted
- 5 (1/4 inch thick) slices tomato
- 1 cup shredded Cheddar cheese
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 1H20M |
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- Preheat the oven to 350 degrees F (175 degrees C). Bring a shallow pot of water to a boil. Immerse the bell peppers in boiling water for 3 minutes. Remove from the water, and drain. Place the peppers, cut side up, in a lightly greased 9x13 inch baking dish.
- In a medium bowl, combine the ground beef, onion and rice. Season with salt, pepper and garlic powder; mix with your hands until blended. Divide into 8 portions and mold into elongated patties. Stuff one patty into each pepper half. Pour the tomato soup over the stuffed peppers, dividing evenly. Top each one with a slice of tomato, pressing down to adhere. Cover with aluminum foil.
- Bake for 1 hour in the preheated oven, then remove the aluminum foil. Top with Cheddar cheese and return to the oven. Bake until cheese is melted, about 5 more minutes.
Notes :
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