Loaded Stuffed Peppers

These loaded stuffed peppers are a recipe we’ve been perfecting over the years and they are so delicious. Hearty protein and tomato-soaked rice, combined with the nutrient-rich sweetness of the peppers make this a filling and healthy meal every time.

Ingredients

• One lb ground beef
• 1 onion, finely chopped
• Olive oil
• 29-oz can of tomato sauce
• 1 can of Campbell’s tomato soup
• 6 bell peppers (we like a mix of red, yellow and orange)
• 1 cup white rice
• Shredded Mozzarella

Directions

1. Heat over to 375
2. Boil rice (or if you already have precooked rice, skip this step)
3. Brown ground beef at medium-high heat, once beef is close to brown, add onions until softened.
4. Add tomato sauce, reduce heat to simmer for 20 minutes, stirring occasionally
5. Prep the peppers by cutting open their tops and pulling out most of the seeds
6. Add the cooked rice after 20 minutes, and stir into sauce. Season to taste with Italian seasoning, salt, pepper etc. The peppers add a sweetness to the dish, so we find it’s usually not necessary to add sugar.
7. In the casserole dish, add the tomato sauce and a can of water or milk (per the soup directions) and stir together. It will be a relatively shallow layer of soup. Place the six peppers directly into the soup.
8. Put a small layer of mozzarella at the bottom of each pepper, fill half way, add another layer of mozzarella, fill to top
9. Cover tightly with tin foil and bake for 45 minutes
10. Remove tin foil, add another layer of mozzarella, and bake another 10 minutes until cheese is browned.
11. When serving, be sure to take the tomato soup and spoon it over the peppers. Because there is no food waste at Shorebird and Goat, drain the soup into a bowl and eat it leftover the next day!

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• Stuffed Chicken Quesadillas →