Mom'S Top-Of-The-Stove Stuffed Bell Peppers

1. 1

   Divide peppers lengthwise and remove seeds. Cook in boiling water for 2-3 minutes. Remove from water and let cool.

2. 2

   Combine hamburger, bread crumbs, egg and a little less than a 1/2 can of tomato soup. (Don't use too much or the filling will be too loose) Add some chopped onion or onion powder to taste. (I use about 1/2 teaspoons onion powder).

3. 3

   Fill each pepper half with meat mixture.

4. 4

   Brown the peppers, meat side down, over medium high heat for approximately 6 minutes. Turn them over and cook about 5 more minutes. Then spoon the rest of the condensed tomato soup over the peppers.

5. 5

   Reduce heat and simmer about 20 minutes, turning them over occasionally and spooning the sauce over the top a couple times.

6. 6

   Serve over cooked white rice.

7. 7

   Note: If someone doesn't want the peppers, you can make a few patties of the meat mixture and cook them a long with the stuffed peppers.

* Per serving · 4 servings · Values may vary.

No additional tips available.