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| Beef Stuffed Peppers
6 green peppers
1 pound of chopped chuck
1 tablespoon of butter
1 cup of diced cooked potato
1 can of condensed tomato soup
1 cup of mushroom or beef stock
1 clove garlic, mashed
salt and freshly ground pepper to taste
1/2 teaspoon of chili con carne seasoning powder
1/4 cup of dry bread crumbs
1/4 cup of grated Parmesan cheese
butter for dotting |
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Wash the peppers, cut out steams and remove seeds and membrane. Place in a 2 1/2 - 3 quart casserole into which they fit tightly enough to stand up. Cook the meat in the 1 tablespoon of butter, stirring constantly, until it loses its red color. Mix with potato, soup, stock, garlic and seasonings. Fill peppers, if any filling is left over, pour it into the casserole around the peppers. Mix crumbs and cheese and sprinkle over top. Dot with butter. Bake for 30 minutes at 375ºF. Serves 6
Note: Some people always blanch or parboil their peppers before stuffing them, this dish is more delicious because the peppers remain quite crisp, which gives a nice texture contrast.
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