Filled Peppers with Meat
Yield
6 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef
ground |
|
| 3 | tablespoons |
rice
uncooked |
|
| 1 | cup |
corn flakes
|
|
| 2 | each |
eggs
well beaten |
|
| ½ | teaspoon |
salt
|
|
| 6 | each |
sweet red bell peppers
green |
|
| 1 | large can |
tomato soup
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef
ground |
|
| 45 | ml |
rice
uncooked |
|
| 237 | ml |
corn flakes
|
|
| 2 | each |
eggs
well beaten |
|
| 2.5 | ml |
salt
|
|
| 6 | each |
sweet red bell peppers
green |
|
| 1 | large can |
tomato soup
|
*
|
Directions
Note: Use half ground beef and half ground pork if desired.
Mix the rice, meat, cornflakes, eggs and seasoning together.
Cut tops off the peppers and soak in hot water for 5 minutes.
Scoop out the seeds and fill with the meat mixture.
Place in a large pan, add the tomato soup and let cook for 1 hour in oven at 300℉ (150℃).
