Stuffed peppers, mashed potatoes, homemade pickled beets, and a side salad.  This is a classic dish my mom always makes, especially with garden peppers.  I had to buy my peppers because my garden isn’t doing too well this year.  Either way, it’s actually an easy recipe and I like to call it comfort food. I made the beets with my mandolin slicer too.  Great tool!


Stuffed Peppers:

about 2 lbs ground beef
1 cup cooked rice
chopped onion (I did half a large onion)
1 beaten egg
salt and pepper
6 red, yellow, orange, or green peppers
2 cans Campbell’s Tomato soup

Mix ingredients together through salt and pepper.  Stuff peppers and put in baking dish.  Pour on two cans of tomato soup, cover, and bake at 350 for 1 and a half hours.  Eat.

Pickled Beets: This is from “The Dinah Shore Cook Book”

1/2 cup white vinegar
1/2 cup water
1/2 sugar
1 tsp salt
1/8 tsp pepper
2 cups sliced cooked beets

In a  stainless steel or enamel 2-0quart saucepan, combine vinegar, water, sugar, salt, and pepper. Bring to a boil, stirring until sugar is dissolved, and boil briskly for two minutes.  Meanwhile place beets in a deep bowl.  Pour hot marinade over beets and let them cool, uncovered, to room temperature.  Cover bowl with plastic wrap and refrigerate for at least 12 hours, stirring every few hours to keep slices moist.



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