Stuffed Green Peppers & Meatballs

Serves: 6
Total Calories: 207


1 (10 3/4-ounce) can tomato soup
1 1/4 cups water
1 cup instant rice, uncooked
1 pound ground beef
1 egg, beaten
2 teaspoons onion, grated
2 teaspoons salt
1 pepper to taste
1/3 cup Italian bread crumbs
6 green peppers, tops removed and reserved


Stir together soup and water; set aside. Combine remaining ingredients except peppers in a large bowl; add 1/3 cup soup mixture and mix well. Stuff peppers with about 2/3 cup meat mixture; replace tops on peppers. Shape remaining meat mixture into 2-inch meatballs. Arrange peppers in a lightly greased large soup pot; add meatballs around peppers. Spoon remaining soup mixture over peppers and meatballs. Bring to a boil over medium heat. Reduce heat and simmer, covered, for 35 to 45 minutes, basting occasionally with soup mixture in pot.

Tip: Herb-flavored stuffing mix makes a tasty topping for casseroles. Just place it in a plastic zipping bag and crush it quickly with a rolling pin…clever!

Nutritional Facts:

Serves: 6
Total Calories: 207
Calories from Fat: 41

This Stuffed Green Peppers & Meatballs recipe is from the Comfort Foods Cookbook. Download this Cookbook today.

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