Stuffed Bell Peppers (serves 4)


4 large bell peppers (any color)

1 lb lean (at least 80%) ground beef

½ pound of ground pork

2 tablespoons chopped celery

1 cup cooked rice

1 teaspoon salt

1 clove garlic, finely chopped

2 cans Campbell’s tomato soup

2 cans of water


1. gut and clean out peppers

2. mix beef, pork, celery, rice, salt, garlic, and half a can of tomato soup in a large bowl.

3. stuff peppers with meat and put inside an oven safe cake pan

4. pour remaining soup over peppers and into the dish. Add water into dish.

5. bake at 350 for 2 hours.


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