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Instructions |
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Cut tops off green peppers, remove seeds and membrane. Blanch in boiling water for five minutes. Place upside down in pan to drain.
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Brown ground beef with onion and salt and pepper. When fully cooked add cream of celery soup and water. Simmer five minutes.
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At this point you can choose to either layer the meat on top of the rice or mix rice into meat as the picture shows. Fill peppers with equal layers if you don't mix it.
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Using 1/4 of the cheese for each pepper press cheese slightly into stuffed pepper. Bake for 30 minutes at 350F.
(If you want to freeze a portion for smaller meals do not freeze the pepper only the filling for a quick fix some other day.)
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Originally Submitted
3/30/2010
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