Stuffed Peppers

from Grandma Harker

Yields 10-12 stuffed peppers

INGREDIENTS:
1 lb. hamburger
1 small onion, chopped
1 garlic clove, finely chopped or pressed in garlic press
2 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
2 cups tomato soup (no milk or water added)
1/2 lb. sharp cheddar cheese, grated
1 1/2 cups cooked rice
5-6 green bell peppers each sliced in half length wise, seeds and insides removed

DIRECTIONS:
1. In large sauce pan on medium heat, brown hamburger.
2. While hamburger is cooking, bring approximately 3-4 cups of water in bottom of wide stockpot to a boil. Once water is boiling, place peppers (curved side facing up) in bottom of pan allowing each pepper to lay flat. Steam for 10 minutes and remove from pot and allow to cool. (You will probably have to cook two batches of peppers. Watch water level throughout boiling process and add more water if level is too low).
3. Once hamburger is browned, add chopped onion and garlic and cook until onions run clear, about 5 minutes.
3. Add chili powder, salt, pepper, tomato soup, and cooked rice. Mix until well blended and let mixture warm on medium heat for 5 minutes stirring occasionally.
4. Slowly add cheese and stir until melted.
5. Stuff each pepper with hamburger mixture and lay flat in a greased 9X13 pan. Bake uncovered at 350 degrees for 40-50 minutes.

*This makes a lot of peppers at one time. I usually make the entire batch and freeze half of them prior to baking in oven. If you do freeze them, you can thaw them prior to cooking and bake at 350 degrees for 40-50 minutes or bake them frozen and add about 30-40 minutes extra to baking time.
*This was one of my favorite dishes my Grandma made for us when we came over for Sunday dinners growing up. They are delicious!