Karen’s Stuffed Peppers

7 large green bell peppers
2 lb hamburger
3 cans Campbell’s vegetable beef soup
2 envelopes Lipton’s Beefy Onion dry soup mix

Prepare green bell peppers by cutting tops off peppers about 1/2 down from top. Retain tops. Clean seeds and spines out of peppers, maintaining shape. Pierce bottom of each pepper in 2-3 places with sharp knife. Mix hamburger with 3 cans of Campbell’s vegetable beef soup and 2 envelopes of Lipton’s beefy onion dry soup mix. Divide mixture into 7 equal parts and stuff each pepper with one part. Place tops on peppers. Place peppers in a #12 Dutch oven on a baking rack. Place 12 briquettes under bottom and 16 evenly spaced on top of Dutch oven. Add new briquettes every 30 minutes. Cook for 1 1/2 to 2 hours.

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