Sheriff Roland’s Famous Stuffed Peppers recipe
Ingredients:
1 tablespoon olive oil
3 tablespoon soya sauce
½ teaspoon ground black pepper
1 tablespoon minced parsley
i tablespoon minced oregano
½ medium onion, finely chopped
¼ cup finely chopped celery
4 large bell peppers
1 and 1/3 cup chunks tomatoes
1 and 1/3 cup cooked rice
1 lb lean ground beef
1 can (10 oz) condensed tomato soup
10 oz milk
Mozzarella cheese cut in strips
Instructions:
1- Cut off the top end of the peppers, removing fiber & seeds, then rinse them, drop them in boiling water, cover, let simmer for 5 minutes.
2- Prepare onion, celery, oregano and parsley
3- Remove the peppers from the water & set them aside, inverted to let them drain.
4- In a skillet, heat olive oil and cook ground beef (adding oregano the black pepper and soya sauce) until browned. Stir in cooked rice, onion and parsley.
5- Warm up the condensed tomato soup, gradually adding the milk.
6- In a separate bowl, mix tomato chunks, celery and the tomato soup mixture.
7- Combine some of the tomato mixture to the ground beef mixture.
8- Lightly fill peppers with the meat mixture, heaping slightly. Set in a 2 quart baking dish.
9- Pour rest of the tomato mix on and around the peppers. Place strips of cheese on each pepper.
10- Bake at 350 degrees F for about 15 minutes.
11- Et voilà - should be served with fresh bread and butter