Monday, April 26, 2010

Stuffed Peppers

Stuffed Peppers are a favorite dinner in our house, I used to use a cream of mushroom soup in the stuffing. I now use cream of corn, otherwise the recipe is the same.

In one pot, boil rice and cool, add vegetables if wanted, this is the base the stuffed peppers will sit in. Make enough rice, to half fill a baking dish, or two.

In a frying pan, fry ground beef or ground chicken, drain fat then add TVP (if wanted), finely chopped onions, celery and carrots, I usually use about a cup of each. Add spices and seasoning such as chopped onions, soy sauce, chopped garlic to taste. Add extra soy sauce if you add TVP. After frying add small can of cream of corn and turn off heat.

How much meat you fry up will depend on how many stuffed peppers you plan to stuff. Last time I made two pans of stuffed peppers.

Pour the rice into baking dish till half full, you may want to add a few drops of cooking oil to prevent sticking.

Slice in half and scoop our seeds of the peppers red, green, and yellow peppers are all good. Stuff the peppers with the meat then place peppers into rice. Warm dish in oven for about twenty minutes under low heat before serving, refrigerate if your not planning to eat cook right away.

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Anonymous said...

Hi, I am wondering what brand of Cream of Corn soup you use that is dairy free? Thanks, Melissa

Karen said...

I use cream corn in a can, not cream of corn soup LOL