Hungarian Stuffed Peppers

By Bonnie-2

Ingredients

• 6 Green Peppers (plump uniform)
• 1 lb Ground Beef
• 1/2 Cup Chopped Onion
• 1 Egg (room temperature)
• 1 Cup of Uncooked Rice
• 1 Tsp of Salt
• Black Pepper to taste
• 1 10 1/2 oz Can of Tomato Soup
• 1 Tbsp of Flour
• 1 Cup of Thick Sour Cream (Not Fat Free)

Preparation

Step 1

Per-heat oven to 350 degrees

Cut tops off Green Peppers. Use scissors to remove center and all seeds keeping Green Peppers in tact. Combine Ground Beef, Onion, Egg, Rice, Salt, and Black Pepper. Mix well and stuff loosely into Green Peppers (allow for rice to swell). Place Green Peppers upright in a casserole dish. Pour Tomato Soup mixed with 2 soup cans of water into casserole dish. Bake for one hour. Remove Green Peppers to hot platter. Combine Flour and Sour Cream and stir into Tomato Sauce in Casserole dish. Stir/boil to thicken. Pour over Green Peppers.