Stuffed Bell Peppers

By emtoothfxr

Mum says this is one of the first things Nanna taught her to cook at her house. She was about 17. The measurements are "eyeballs"

Ingredients

• 4 green bell peppers
• 1/2 cup long grain rice
• 3-4 cream of chicken soup (condensed, undiluted)
• 4-6 oxos
• cup of fried, chopped onion
• handful of parsley, chopped
• 1 lb. cooked, cubed chicken

Preparation

Step 1

Preheat 350F.
Cook peppers (seeded only, cut off stalk and wash out in boiling water for 5 mins., drain upside-down on a plate)
Cook the rice, drain, rinse with boiling water to fluff. In large bowl, put rice, chicken, onion + parsley and mix with 1 or a little more cans of soup, till very moist. Place peppers in an oven-proof dish and fill to brim with mixture and top each one with 1/2 tspn of pimentoe and a dab of butter.
Bake about 45 mins. till tops are crispy and crunchy.
Meanwhile, empty 2-3 cans of soup into a saucepan and add enough water to make a thick sauce. Add 4 oxos crumbled till sauce is coffee colored and heat through. Serve over bell peppers and mashed potatoes, mashed with cheeze-whiz and seasoned with salt and pepper.
Taste gravy to see if it needs more oxo.