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.
Submitted Tona in Bama
http://www.nancyskitchen
