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Stuffed Bell Peppers for the Freezer
6 large bell peppers
1 cup onion, chopped
1 teaspoon salt
2 cups tomato soup, undiluted
1 pound ground beef
2 teaspoons chili powder
1/2 teaspoon pepper
1/2 pound cheese, grated
1 1/2 cups cooked rice
Cut peppers in half and boil in salted water for 3 minutes.
Remove and set aside.
Brown beef and onions. Drain off excess fat.
Add chili powder, salt, pepper and soup to beef mixture and simmer for 10 minutes.
Remove from heat and add cheese and rice. Mix well.
Fill peppers with beef-rice mixture.
Bake at 350 degrees F for 30 minutes for immediate use or they can be frozen for up to 3 months.
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