| Christy's Stuffed Peppers |
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 Christy Jordan is the publisher of SouthernPlate.com, her website dedicated to classic Southern dishes and quick and easy family favorites. She holds a B.S. in Home Economics and is a proud wife and mother living in Madison. |
Published: Thursday, March 4, 2010
Today I'm bringing you my mother's stuffed peppers. There are tons of ways to make stuffed bell peppers and I've never found one I didn't like, but these are especially good and I hope you'll enjoy them as much as I do.
They freeze well, also, so feel free to double the recipe and have a quick supper on one of your busier days.
I've received a lot of great emails from Madison Magazine readers and want to thank you all so much for your kindness and wonderful comments.
I'd love for you to visit me at SouthernPlate.com for more old fashioned Southern recipes and quick and easy family favorites!
Stuffed Bell Peppers
- 1 lb ground beef
- 1 small onion, chopped
- 1 tsp chopped garlic
- 2 tsp chili powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 can tomato soup
- 1 cup cheddar cheese
- 1 cup cooked rice
- 4 medium sized bell peppers
Fill large pot with water. Add a teaspoon of salt and set over medium high heat to bring to a boil.
Chop onion. In large skillet, brown hamburger meat, chopped onion, and garlic until hamburger meat is browned. Drain off grease. Add spices, soup, and rice to beef mixture. Stir well. Simmer for ten minutes.
While that is simmering, wash peppers and remove tops. Scoop out seeds with a spoon. Drop bell peppers into boiling water and boil for five minutes. Carefully remove with tongs.
Spray 8×8 pan with nonstick cooking spray. Place peppers upright inside. Add one cup cheese to beef and rice mixture and stir until melted.
Spoon into peppers. Top with additional cheese. Bake at 350 for ten minutes.
