HOW TO MAKE THE EASIEST & BEST STUFFED PEPPERS - 12/23/22 by Momma K aka Debbie - John Houk
(Below Recipe makes enough for 4 large stuffed peppers.)
My wife Debbie never gets enough credit, but she truly is a good cook and a saint for putting up with the likes of me! Stuffed Peppers is one of my favorite dishes of hers for sure! I always hope there will be at least one stuffed Pepper left over so I can consume it cold early the next morning for breakfast!! Mmmmmm Mmmmmm my taste buds are drooling!
1 Pound of ground peppers - 80/20 ground beef mix works great.
1 Package of 2.0 oz dried onion soup mix.
1 cup of precooked rice. Brown or White- Brown I am told is better for diabetics.
1 cup of water.
1 - 10.5 oz can of tomato soup and 1 can of water. Can’t go wrong with Campbell soup.
4 large fresh red or green peppers or both. I do love the sweetness of the fresh Red peppers.
Hungarian Smoked Paprika - 1 to 2 tablespoons
Salt & Pepper
Optional item to add to the beef rice mixture!!!!!!
Tony Chachere’s Creole Seasoning! Game changer in my book!!!! You decide how much!
In a medium sauté pan, brown the ground beef, and poor of the fat leaving a small amount in. Add dried onion soup mix, rice, pepper, two tablespoons of paprika, salt and 1 cup of water. Cook for about 5 to 10 minutes.
In a separate pot deep pot filled with boiling water add the peppers which have had the seeds and top removed so it resembles a cup where you mixture will be placed. Boil peppers for 5 to 10 minutes. Remove and let drain and cool a bit. Stuff the peppers evenly with the Beef rice mixture. Place in a ceramic of glass casserole pan with a lid. A 9 by 9 size works great for four large peppers. Do not waste any beef mixture if I have leftover I sprinkle it over the top and then add the cheese.
Open can of soup and mix in a bowl with 1 cup of water. Pour over peppers. Top with shredded cheddar cheese. Bake at 350 for about a half hour. Temp and make sure you have reached 165. Let dish sit covered for a 15 minutes and then dive in! Be careful this is truly a hot dish and I am sure you don’t want to be burn your mouth as you wait impatiently like I for this wonderful goodness!.
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