Stuffed Peppers (to Freeze)
1 lb. hamburger
1 clove garlic, crushed
1 tsp. salt
2 cans tomato soup
8 green peppers
1 c. chopped onions
2 tsp. chili powder
1/2 tsp. black pepper
1/2 lb. sharp cheese, cut up
1-1/2 c. cooked rice
Cook beef, onion, garlic until meat is brown. Add seasonings
and soup, simmer covered 10 minutes. Add cheese, cooking
until cheese melts. Stir in rice. Cool.
Cut peppers in half lengthwise and take out seeds. Cook in
boiling salted water about 3 minutes. Drain and cool. Place
peppers on baking sheet. Stuff with meat-rice mixture. Place
in freezer until frozen. Remove, wrap, seal and return to
freezer.
To serve: Remove wrapping and partially thaw at room
temperature. Place in shallow pan, cover with foil. Bake at
400 for 30-45 minutes.
Tona in Bama
http://www.nancyskitchen.com
