Old Man's Peppers - Motojicho.us

4 green bell peppers, tops and seeds removed

1 lb lean ground beef                        1/2 cup finely chopped onion                   1 can (14 oz) petite diced tomatoes

1 tsp worcestershire sauce               1/2 cup uncooked white rice *                   1/2 cup water

2 tsp (+/-) dry basil                          2 small cans Cambell's tomatoe soup     Water as needed (see directions)

salt & pepper to taste                       (Optional) grated parmesan cheese

* Use a parboiled rice (also called converted rice).  It cooks faster and more thoroughly in these types of recipes.  If you cannot find it, add extra minutes to your cooking time, but be careful not to overcook the peppers or to burn the cheese topping if you added it.

Directions:

Bring a large pot of water to a boil.  Cook the peppers in boiling water until softened.  No more than 4 to 4 1/2 minutes.  Remove peppers from boiling water and rinse with cold water; set peppers aside (upside down to drain).

Mix together ground beef, chopped onion, diced tomatoes, Worcestershire sauce, rice, salt, and black pepper in a large bowl until evenly mixed.

Preheat oven to 350 degrees.

Divide beef and rice mixture evenly among peppers and stuff each pepper.  Place peppers (open side up) in a 9x13-inch baking dish or shallow roasting pan.  Pour some of the sauce (see below) over each pepper.  Save some sauce for basting later.  (Optional) Top each pepper with 1 Tablespoon grated parmesan cheese.

Bake in the preheated oven, basting the peppers two or threee times with some of the remaining sauce while baking.  Bake for about 30-35 minutes, or until peppers are heated through (165-170 degrees).  Warm (to serving temperature) the remaining sauce over low heat and make it available when serving should you wish to add more to your dish.

The Sauce:

In a medium size bowl, combine the tomato soup and basil with just enough water to make it the consistency of gravy.

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