Rice & Beef Stuffed Green Peppers
|Green peppers||4 Large|
|Ground beef||1 Pound|
|Onion||1 Medium, finely chopped|
|Cooked rice||1 1⁄2 Cup (24 tbs)|
|Tomato soup||1 Can (10 oz)|
Remove tops, seeds and membrane.
Crumble beef in a 1 1/2-quart glass casserole.
Microwave, uncovered, for about 5 minutes on high, stirring after 3 minutes to break up meat.
Microwave until meat loses its red color.
Stir in salt, pepper, rice, and half of the tomato soup.
Fill green peppers with mixture, mounding mixture on top.
Place in a shallow, 2-quart glass baking dish.
Top each pepper with a dribble of remaining tomato soup.
Cook, covered, for 8 to 10 minutes on high, or just until peppers are tender.