Stuffed Bell Peppers Recipe

Name: Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 2 slices bread, crust removed; ½ cup skim milk; ¼ cup instant minced onion; ½ teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon dried basil; 1 lb lean ground beef; 4 bell peppers, about the same size; 1 (10 3/4 ounce) can condensed tomato soup; 1 (10 3/4 ounce) can water; 2 cups cooked rice; 4 tablespoons light sour cream, divided

Servings: persons

1 egg
2 slices bread, crust removed
½ cup skim milk
¼ cup instant minced onion
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried basil
1 lb lean ground beef
4 bell peppers, about the same size
1 (10 3/4 ounce) can condensed tomato soup
1 (10 3/4 ounce) can water
2 cups cooked rice
4 tablespoons light sour cream, divided

1
In a large bowl, slightly beat the egg and milk, until combined.
2
Tear bread into pieces and add to egg milk.
3
Stir in minced onion, salt, pepper and basil.
4
Let rest so bread can absorb moisture.
5
Meanwhile, wash and core 4 bell peppers, set aside.
6
When bread is soggy, Add ground beef to milk/egg mixture and knead completely so that all ingredients are throughly combined.
7
Divide the beef into four sections.
8
Stuff each pepper with beef mixture.
9
Pour can of soup into slow cooker.
10
Fill can with water and pour into slow cooker.
11
Stir the soup so that soup has an even consistency.
12
Add the 4 peppers, cover and cook on high for four hours.
13
To serve, place 1/2 cup cooked rice in bottom of a serving bowl, add cooked pepper and ladle 1/2 cup soup onto rice.
14
Top each with a table spoon of sour cream.

738

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 egg, 2 slices bread, crust removed, ½ cup skim milk, ¼ cup instant minced onion, and more.

Yes, Stuffed Bell Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Bell Peppers

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