I love stuffed bell peppers, but never make them. Just always seemed like too much work. My dad told me that one of his friends wished I would put a recipe on the blog, so I told him that I needed one! He sent me this one, which has been in my aunt’s family for years. Doing stuffed bell peppers this way was so simple, I’ll be making them more often! The stuffing was so good, I might just make stuffing as a side dish sometimes, yummy!!
Upside-Down Stuffed Bell Peppers
Recipe from: My Aunt Peggy
1 onion, chopped
3 ribs celery, chopped
1 small bell pepper, chopped
2 cloves garlic, chopped
1 lb ground beef
1 can French Onion soup
1 can Cream of Mushroom soup
½ soup can of water (I forgot to add this and it still came out well!)
1 ½ cups raw rice
salt, red, and black pepper to taste
6 large whole red or green bell peppers (I only used four – one per person)
In a large dutch oven, sauté in a small amount of cooking oil, the onion, celery, chopped bell pepper, and garlic. Add the raw ground beef and brown well. Add soups, water, rice (raw), salt, black and red pepper. Mix well. Cook until just heated through (the rice will not be fully cooked at this point, just warmed).
Cut the stem ends off of the whole bell peppers. Scoop out seeds and clean well.
Spray a (9×13) baking dish with Pam.
Stuff each bell pepper about ¾ full of the rice mixture. Quickly invert each bell pepper, rice side down, into the baking dish.
Put the remaining rice mixture around the bell peppers. Cover the dish tightly and bake in a preheated 350 degree oven for 1 hour and 10 minutes. Do not open the cover until the cooking is complete.
Serve either one bell pepper per person or you can serve them cut in half to stretch them further.