Stuffed Peppers

1. 1

   Cook the meat, onion and garlic until brown.

2. 2

   Add seasonings, tomato soup and tomato paste.

3. 3

   Simmer, covered, 10 minutes. Add cheese. Cook slowly until cheese melts, then stir in rice; cook. Cut peppers. Remove seeds and cook in boiling water (salted) for 3 minutes. Drain and cool on rack. Fill peppers with meat mixture. Freezes well.

4. 4

   When ready to serve, thaw peppers and cook partly thawed peppers in pan covered with foil at 400u00b0 for 35 to 40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.