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Categories:
egg Bread milk onion salt black pepper basil lean ground beef bell peppers tomato soup water rice light sour cream
Viewed: 72 - Published at: 10 years agoIngredients
- 1 egg
- 2 slices bread, crust removed
- 12 cup skim milk
- 14 cup instant minced onion
- 12 teaspoon salt
- 14 teaspoon black pepper
- 12 teaspoon dried basil
- 1 lb lean ground beef
- 4 bell peppers, about the same size
- 1 (10 3/4 ounce) can condensed tomato soup
- 1 (10 3/4 ounce) can water
- 2 cups cooked rice
- 4 tablespoons light sour cream, divided
Method
- In a large bowl, slightly beat the egg and milk, until combined.
- Tear bread into pieces and add to egg milk.
- Stir in minced onion, salt, pepper and basil.
- Let rest so bread can absorb moisture.
- Meanwhile, wash and core 4 bell peppers, set aside.
- When bread is soggy, Add ground beef to milk/egg mixture and knead completely so that all ingredients are throughly combined.
- Divide the beef into four sections.
- Stuff each pepper with beef mixture.
- Pour can of soup into slow cooker.
- Fill can with water and pour into slow cooker.
- Stir the soup so that soup has an even consistency.
- Add the 4 peppers, cover and cook on high for four hours.
- To serve, place 1/2 cup cooked rice in bottom of a serving bowl, add cooked pepper and ladle 1/2 cup soup onto rice.
- Top each with a table spoon of sour cream.
