Mom’s Stuffed Peppers


  • 2 pound of ground beef (I prefer ground turkey)
  • 2 cup of cooked white rice
  • 6 large peppers – any color
  • 1 1/2 teaspoon salt
  • fresh ground black pepper to taste
  • 2 cans of Campbell’s condensed tomato soup


  • Cut the tops off of the peppers and remove the seeds. Keep the tops of the peppers.
  • Place ground meat, rice, salt, pepper and 1/2 of one can of condensed Campbell’s tomato soup into a bowl and mix thoroughly.
  • Add 1 can of condensed Campbell’s tomato soup to either a large pot or a crockpot. Add one can (tomato soup can) of water and mix.
  • Take approximately one-sixth of the meat mixture and stuff into each of the peppers. Place each pepper standing up into pot or crockpot.
  • Spoon the other half can of Campbell’s tomato soup mixture over the top of the stuffed peppers and put tops back onto each of the peppers.
  • Cook on the top of the stove in a covered pot for one hour or in the crockpot for 3 hours on high.


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