Stuffed Peppers

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	Stuffed Peppers
4	Whole green, red or yellow peppers
2-3 lbs	Ground beef (80/20 or 90/10)
1/2 cup	Ketchup
1 cup	Long grain white rice
1/2 stick	Butter or margarine
1 large	Onion - chopped
1 tsp	Diced garlic
1	egg
	Easy Sauce
2	Family sized cans of your favorite tomato soup
1/2 cup	Ketchup
1/2 can	Water

1. Place rice and butter in a medium sized microwavable safe dish.
Microwave covered on high for about 5 minutes.
2. While waiting for rice to heat wash peppers then cut tops of peppers off and
remove the seeds. Chop the tops of the peppers into small pieces and set aside
3. Carefully remove heated rice from microwave add diced garlic and chopped onions
and mix together with rice and butter mixture. Heat in microwave for about 1 minute.
4. In large bowl, add ground meat, 1/2 cup ketchup, eggs and mix. Add hot rice
mixture and mix thoroughly.
5. Stuff the cleaned peppers with meat mixture until raised just even with the rim
of the peppers. (note: meat will raise up above the rim of the peppers during baking)
If there is any ground meat mixture left over, roll into round balls about the size of
a large round egg to bake with the peppers.
6. Using a 4 Qt baking dish or bundt baking pan spray bottom of dish with non-stick
cooking spray and add tomato soup, water, diced pepper tops and 1/2 cup ketchup.
Mix together then add peppers making sure if possible that they are standing up.
Place the extra meatballs around the peppers to cook inside the sauce.
Using a bundt pan supports the peppers up but doesn't allow room for the meatballs
7. Take sauce mix and baste the tops of the meat. Baste frequently during cooking
8. Bake covered at 350 degrees for about 2 hours. Uncover and continue baking for
9. Bake covered at 350 degrees for about 2 hours. Uncover and continue baking for
about 1/2 hour longer. Serve with mashed potatoes with some sauce over
them and your favorite vegetable.
Recipe from LastMinuteCooking.com