Monday, 11 April 2011

Stuffed Pepper

* 1½ lbs. ground beef and pork
* 6 green peppers
* 1 can tomato soup
* 3 tblsp. rice, uncooked
* 2 eggs, beaten
* ½ tsp. salt

Mix the meat, rice, eggs and seasoning together. Cut tops off the peppers and soak in hot water for a couple of minutes. Scoop out seeds and fill with the meat mixture. Stand them in baking pan, pour the tomato soup over them and bake in slow oven (300-f) for 1 hour.

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