Traditional Stuffed Green Bell Peppers

This is a simple, quick, and cheap meal to make and it is actually very filling.  The larger the peppers, the greater the serving size.  This recipe makes 4 large stuffed peppers, but could also make 6 small peppers if this is being made as a side dish or for lighter eaters.  Accompany with a slice of Texas garlic toast and you have a complete meal!

Ingredients:

4 large bell peppers
1 lb ground beef
1 can tomato soup
1 medium vidalia onion (or your favorite)
4 oz orzo
1/2 C shredded Parmesan cheese plus more for additional topping


Directions:

Preheat oven to 350 degrees and begin by prepping the green peppers.  Remove the tops and remove the seeds from inside the peppers leaving them as large bowls.  If the peppers will not stand on their own, remove a small sliver of the bottom in order to flatten it out.  Cook the orzo according to package instructions for aldente.

Chop the green pepper tops and the vidalia onion.  Saute' in a bit of oil until slightly softened.  Once they are slightly softened, add the ground beef and cook thoroughly.  (Salt and pepper can be added at any time during this recipe according to your taste.  I typically add the two to vegetables any time I am sauteing.)

Once the ground beef, peppers, and onions have cooked thoroughly, add the orzo, tomato soup, and Parmesan cheese.  Allow to simmer for a few minutes until the ingredients are incorporated completely and the cheese has melted throughout.

In a baking dish, fill the bottom with about 1/3 C of water so that the peppers will soften as they cook.  Fill each of the peppers with the beef and orzo mixture and place in the baking dish.

Photo courtesy of: blogchef.net 

Bake in the preheated oven for about 30 - 35 minutes, uncovered.  Once the peppers are removed from the oven, top with additional Parmesan cheese and enjoy!