Stuffed Peppers

Something that takes me back to my childhood is stuffed peppers. It was always a late summer/early fall dinner that my Mom would make up for a Sunday meal and I always loved them! I have had many stuffed peppers over the years, but I still favor my Mom's recipe the most.

Today was my day off work, and for some reason (maybe the slight chill in the air) I had a craving for stuffed peppers. So I found my Mom's recipe, went shopping and prepared a much anticipated meal.

The only thing that I changed from my Mom's original recipe, is that I used a mixture of peppers (red, orange, yellow, green) instead of all green. I prefer the milder taste of the red, orange and yellow peppers and I thought, why not? I know that my Mom would probably shudder at the thought of anything but green peppers for stuffing, but I decided to go out on a limb and give it a try.

Guess what? They were simply delicious!

Stuffed Peppers

2 lbs. ground beef
1 can tomato soup
1 egg
1 cup cooked rice
1/2 small onion, diced
4-5 bell peppers, cleaned and halved

Wash the peppers, then cut them in half and remove the seeds.

Next, mix the ground beef, tomato soup, egg, rice and onion.

Generously fill each pepper half and place in casserole dish. Then mix a second can of tomato soup with 3/4 cup tomato juice and pour over the peppers.

This is the best part, because when the peppers cook, the tomato soup/juice makes the stuffed peppers all saucy and delicious!

Cover and bake in a 350 degree oven for 1-1/2 to 2 hours.

Oh my! Soooo good! I served them with boiled baby Yukon Gold potatoes and green beans. A perfect fall meal :)