8 medium green peppers, tops and seeds removed
1 pound ground round
1 cup chopped onion
1 garlic clove, minced
2 teaspoons chili powder
1/2 teaspoon pepper
2 cans (10-3/4 ounces each) condensed low-fat tomato soup, undiluted
1-1/2 cups (6 ounces) shredded  reduced-fat cheddar cheese
1-1/2 cups cooked rice

In boiling water, cook peppers for 3-5 minutes. Remove and set aside. In a skillet, cook beef, onion and garlic until meat is browned and onion is tender. Drain. Add seasonings and soup; simmer, uncovered, for 10 minutes. Stir in cheese and rice. Stuff peppers; place in a shallow baking dish. Bake at 350* for 20 minutes. Yield: 8 servings.

Recipe Name
Plantation Stuffed Peppers
Published On