Stuffed Green Peppers

This recipe will make about 16 stuffed peppers. If you don't need that many, consider freezing them. They store well and you'll have some future dinners all prepared for you. Instead of just cutting the tops off of the peppers, halve them lengthwise. That way, they lay better in the pan and you don't have to worry about them tipping over. I don't blanch the peppers first, but if you want to, that's fine. Personally, I think it makes them too mushy. Don't forget to make mashed potatoes!

Stuffed Green Peppers

3 lb. lean ground beef
2 eggs
1 c. white rice, uncooked
1 lg. onion, chopped
2 c. cheddar cheese, shredded
salt & pepper, to taste
8 lg. green peppers
2 lg. cans tomato sauce
2 lg. cans (family size) tomato soup
beef broth or water

Mix together the ground beef, eggs, rice, onion, cheese and salt and pepper until well combined.

Stuff the mixture into cleaned, halved green peppers. Place into a large roasting pan. (You'll need more than one. The disposable aluminum ones work well with a cookie sheet underneath.)

Whisk together the tomato sauce, tomato soup and enough water or beef broth for a thin consistency. Pour over peppers to cover completely.

Bake at 325 for about 90 minutes to 2 hours.

If freezing, allow to cool, then package, seal and freeze. Keeps for 3 months.