MOM'S Stuffed Green Peppers, Not Stuffed (Dad & Mom)

Directions

Put some elbow macaroni on to cook. For six kids…. One to two cups, dry.

Grate some cheddar cheese maybe a cup full.

Sauté a fair amount of ground beef and onions in a large frying pan or wok. For six kids and if you’re trying to save on meat costs, use one pound. More meat, more flavor.

Add lots of salt and pepper, a little garlic, throw some mushrooms in if you like them. Chop up the ground beef to separate the chunks.

While that’s cooking, de-stem and de-seed red, green, yellow, or orange peppers. Cut into chunks - put in a sauce pan with a little bit of water to steam – just until slightly tender. Stir the macroni!

Drain the fat off the meat mixture, add one or two cans un-diluted mushroom soup. Check macaroni… is it done? Drain and rinse. But first!!!! Check the peppers, if they’re tender enough, rinse in cold water to stop the cooking process.

Add sour cream to the meat mixture to taste… we’re trying to achieve something similar to stroganoff in flavor here. How much soup? Start with one can -- How much sour cream? I don’t know it’s been a long time since I had six kids at home. -- add a little at a time until you like the taste… but remember you’re going to add cooked macaroni which tends to soak up the moisture.

The end result should be a pan full of meat, mushroomy-sourcreamy sauce into which you put the macaroni and the peppers at the last minute, and sprinkle the cheese over all.