SIZZLIN' STUFFED PEPPERS

By jarren

Ingredients

• 1/2 cup uncooked rice
• 6 large green peppers
• 1 lb ground beef
• 1 medium onion, chopped
• 1/2 cup finely diced celery
• 2 tbsp bacon drippings
• 1 1/2 cups grated Cheddar cheese
• 1 1/2 tsp celery seed
• 1/2 to 3/4 can Rotel tomatoes and green chilies (10 oz can)
• Salt and pepper
• 1 can condensed tomato soup
• 1 soup-can water, or a little more
• 1 can (8 oz) tomato sauce

Preparation

Step 1

Cook rice until tender. Cut tops off peppers, remove seeds, and boil pepper cases for 5 minutes. Drain. Saute beef, onion and celery seed and tomatoes. Season with salt and pepper.

Stuff pepper cases with mixture and place in greased, or foil-lined, baking dish. Make a sauce by mixing soup, water, tomato sauce and remaining 1/2 cup grated cheese; pour over peppers. Bake, uncovered, in 350F oven for about 45 minutes. Baste several times during cooking. Freeze separately in plastic bags with a generous amount of sauce over each pepper.