Stuffed Peppers
by Mary Rogers

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Course: Main
Cuisine: American
Food Group: Beef
Serves: 4


4 large green peppers, or red, orange, yellow.
1/2 pound(s) Ground pork
1 pound(s) Ground chuck
1 1/4 cup(s) Cooked rice
2 can(s) Tomato soup, divided
1 medium Onion, chopped
1 Egg, beaten
1 teaspoon(s) Salt
1 teaspoon(s) thyme
Fresh ground pepper
Remove cores from peppers, if necessary, trim across bottom to enable pepper to stand. Mix meats, cooked rice, 1 can of tomato soup, onions, egg and spices. Toss gently to combine. Stuff peppers and place in an 8 square pan. Pour second can of tomato soup over top of peppers Bake at 350 degrees for 1 hour and 15 minutes. Serve.