Monday, July 26, 2010



These are excellent, not only because of the taste, but also because they can be made in the crockpot.The chili sauce called for is the regular bottled type used often to make cocktail meatballs. You can use red peppers as well. I did 4 red peppers last night and supper was a huge success.


6 green peppers
1 lb extra lean ground beef, I prefer 90% lean
3/4 cup long grain white rice, raw
1 onions, chopped
2 garlic cloves, minced
1 (14 ounce) can original stewed tomatoes, chopped
1 (10 1/2 ounce) can tomato soup
1/2- 3/4 cup chili sauce
1/2-1 teaspoon salt
1/2 teaspoon fresh black pepper


Wash peppers, cut tops off and remove core. Drain and chop stewed tomatoes, reserving liquid.
In a large mixing bowl combine ground beef, rice, onion, garlic, 1/2 of the chopped stewed drained tomatoes, salt and pepper.
Stuff peppers with this mixture and sit in the crockpot standing up. Trim bottoms of any especially wonky peppers though they should stand and up packed nicely.
Combine tomato soup, chili sauce, the rest of the chopped tomatoes and reserved stewed tomato liquid. Check the consistency as you may not need all of the reserved tomato liquid.
Pour sauce over peppers.
Cook on low 6-8 hours or until tender. This can take less or more time as crockpots differ wildly.
Recipe from Miss Elizabeth

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