6 large or 8 medium green peppers
1 pound lean ground beef
1/3 cup chopped onion
1/2 cup chopped celery
1 cup instant rice
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon chili powder
1-10 1/2 ounce can condensed tomato soup
1 soup can water
Cut tops off peppers, remove stems and set tops aside. Clean out seeds.
Preheat pot on stovetop heating unit over medium heat for 2 minutes. Brown ground beef; remove from heat. Add onion, celery, rice, milk, egg, salt, pepper, and chili powder to ground beef and mix. Stuff peppers with mixture.
In pot, combine tomato soup and water. Place pepper tops in bottom of pot; set stuffed peppers on tops to prevent peppers from spilling.
Place pot on base and simmer covered at Setting #5 for 2 hours. Spoon sauce over pepper when serving. Keep warm for serving at Setting #2.
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