Stuffed Pepper Casserole
5-7 largebell peppers (red, green, yellow or orange, your choice) cut into strips
1- 11/2 lbground beef or ground turkey
1 pkgdry onion soup mix
1/2-3/4 craw rice (not minute rice, just white rice)
1 can(s)(family sized) cream of tomato soup
1 can(s)(soup can) of water
How to Make Stuffed Pepper Casserole
- Bring a 2 quart saucepan of water to a boil, and then add the pepper strips to the boiling water. Allow to boil for 3 minutes, and then drain. This keeps the peppers from tasting bitter when cooked.
- Put drained pepper strips into the bottom of a 9x13 baking dish, or a small roaster or 2 quart casserole dish; whatever you have on hand. I used a small roaster pan because that was the only thing I had available with a cover.
- Once this is done, brown your meat in the same pan you boiled the peppers in, and drain the fat out.