Stuffed Peppers

Hazel Smith's Hot Dish Recipe of the Week

Stuffed Peppers

For my New Year’s meal, I will cook a big pot of black-eyed peas and a big pot of collard greens. My entrée will be stuffed peppers.

4 green peppers
1 ½ pounds ground beef
1 can cream of mushroom soup
1 egg
1 slice sandwich bread
2 teaspoons minced onions
1 15-ounce can tomato sauce

Preheat oven to 350°.

Clean out the green peppers. Fill saucepan half full of water and bring to a boil. Place peppers in water for four minutes. Remove peppers from water and drain well on paper towels for 15 minutes.  Combine remaining ingredients in a bowl and mix well. Fill peppers with equal amounts of ingredients and place in a 9×13 ungreased casserole dish uncovered at 350° for 45 to 50 minutes. 

Remove from oven and pour tomato sauce over peppers and let set for five minutes.