Stuffed Bell Peppers In Tomato Soup

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

• 6 green bell peppers
• 1 lb lean ground beef
• 1 medium onion, finely chopped
• 1/8 cup water
• 1 cup raw rice
• salt and pepper
• 2 (10 3/4 ounce) cans campbell's tomato soup
• 1 (12 ounce) can evaporated milk
• 2 tablespoons sugar

Recipe

• 1 chop off the top of each pepper. core out that green pepper taking out as many seeds and veins as possible. the peppers should look like a cup.
• 2 mix together the beef, onion, water, rice, salt & pepper.
• 3 fill each pepper being careful not to press the stuffing down too much (the rice will expand as it cooks).
• 4 place the peppers, stuffed side up, in a pot. fill the pot with enough water to come halfway up the side of the peppers.
• 5 cook on low for 90 minutes until the stuffing is cooked through.
• 6 drain the water, reserving the liquid.
• 7 mix the tomato soup, evaporated milk, and sugar. add enough of the reserved liquid to make the soup the correct consistency.
• 8 warm and add the peppers. enjoy!