Just mix your raw beef with;
chopped onion, egg, salt, pepper, garlic powder,
a dash of Worcestershire sauce, all to taste
and half of the soup.
it into the bowl you just used and whisk.
fill with the beef mixture. Pour the soup
mixture over the top of the filled peppers.
Cover and bake for about 45-60 minutes.
I used this pretty Temptations casserole with it’s
matching lid that doubles as a baking sheet
or lovely tray….at least that’s what the
salesperson at QVC tells me! Warning:
change the channel unless you are prepared
to buy something.
You’ll have enough extra gravy to pour over
the peppers and rice or potato.
Since I cut the peppers in half, there are
2 halves per person, or 1 for lighter eaters.
I like these leftover for lunch later.
I found this recipe at Marty’s and
changed very little.
or Golden Mushroom soup
1/2 t garlic powder
core. Combine the ground beef with 1/2 of
the soup, egg, onion, and the seasonings. Mix well
with a fork. Fill the peppers with the mixture.
Add milk or water to the remaining soup in the
can; stir with the fork to combine. Pour over
all the soup in the can with a small spatula.
I like to sprinkle the tops with paprika
and parsley flakes
Cover and bake @350º for 45 to 60 minutes
until the peppers are tender.