Grandma's Spicy Stuffed Peppers

Name: Grandma's Spicy Stuffed Peppers
Total time: 7200 s
Yield: 8 servings
Cuisine: American
Ingredients: 8 bell peppers (or any color for that matter); 5 lb ground beef; 1.5 cups long grain white rice; 2 can Campbell's family sized tomato soup; 1 large onion, diced; 2 cans fire roasted diced tomatoes & green chilies (Rotel); 4 tbsp garlic powder; 1/2 cup Worcestershire sauce; 4 tbsp onion powder; 4 tbsp Italian Seasoning; 1/2 cup hot sauce; 4 tbsp Mrs Dash Extra Spicy Seasoning Blend; 2 tbsp salt and pepper or to taste; 1 (18 oz) can of tomato paste; 1 bottle Heinz 57 sauce; Sour cream

Steff Werley @simplysteffie

Abilene, Texas

Grandma's Spicy Stuffed Peppers

Steff Werley @simplysteffie

Saved

Ingredients

2 hours

8 servings

8bell peppers (or any color for that matter)
5 lbground beef
1.5 cupslong grain white rice
2 canCampbell's family sized tomato soup
1large onion, diced
2 cansfire roasted diced tomatoes & green chilies (Rotel)
4 tbspgarlic powder
1/2 cupWorcestershire sauce
4 tbsponion powder
4 tbspItalian Seasoning
1/2 cuphot sauce
4 tbspMrs Dash Extra Spicy Seasoning Blend
2 tbspsalt and pepper or to taste
1 (18 oz)can of tomato paste
1 bottleHeinz 57 sauce
Sour cream

Saved

Steps

2 hours

1

Preheat oven to 425.
2

Dice your onion and set aside.
3

Open your can of fire roasted tomatoes, drain. Set aside.
4

Pour your two cans of tomato soup into your pot. Add 1.5 to 2 cups of water and mix. Don't over do the water, I prefer less because I like it creamy and you can always add more later.
5

Remove and discard the tops of those peppers. All of them. Get spoon and scoop them clean- seeds, membranes- all of it. Rinse and set them aside.
6

Cook the rice. I personally use rice cooker for this, but you can do the ole boiling water method.
7

Brown that beef. Put it in a pan, mix, stir and cook. I add salt and pepper while I brown the meat. Drain the oil.
(You can cook everything raw at the same time rather then pre-cooking the rice and meat.)
8

Mix your meat, rice, onions.
9

Add your seasonings. Mix.
10

Add your drained tomatoes. Mix some more.
11

Add your tomato paste. Mix, mix, mix.
12

Don't wash your hands yet. Take your mixture and start stuffing the heck out of those peppers. Fill those babies tight and full. Let them over flow a little, they can look like cupcakes.
13

Arrange the peppers in your big pot. (Yes, they're going into the tomato soup.) Now- add more water if you feel the need.. The soup/water needs to come up to the top of the peppers. (The peppers. Not the meat that's over flowing out of them.)
14

Grab your Heinz. Go ahead and squirt some of it over the over flow of meat coming out of those peppers. (Cupcakes need icing!)
15

Put a cover on your big pot (or foil) and put those babies in the oven. They need to cook for a while, a long while- so I hope you're not hungry- because your house is about to smell AMAZE-BALLZ.
16

About 2 hours or so, they should be ready to be inhaled. (You can check by poking the pepper and seeing how soft they are- the softer, the better.)
17

Cut open, add a dab of sour cream and dig in!