Stuffed Peppers

We love stuffed peppers!  In the summer months we get an abundance of them from our friend's garden & my husband cleans & freezes the extras.  I've been using the 7.4 oz tub of cooked brown rice that is microwave ready in 90 seconds.   It's really yummy.  I hope you'll try this recipe.

1 lb. ground beef

1/2 onion, chopped

2 cloves garlic, minced

1 tablespoon chili powder

1/2 teaspoon pepper

1 can tomato soup

1 cup grated Mexican blend or cheddar cheese

1 cup cooked rice 
4 large bell peppers, cut in half

Cook the peppers in a large pot of boiling, salted water for 5 minutes.  Remove the peppers with tongs & set aside.  While they're cooking, brown the beef, onion & garlic until the meat is no longer pink.  Drain grease.  Add chili powder, pepper, soup & rice.  Stir well & simmer for 5 minutes.  Add 1 cup of cheese to the meat mixture & stir until melted.  Spoon the mixture into the pepper halves.  Top with extra cheese.  Bake at 350 degrees for 10 minutes. 

If you wish to make these earlier in the day & refrigerate them, bake them for about 25 minutes or until heated through.