Stuffed Peppers

• 2 cup water
• 1/2 cup short grain rice
• 1/2 cup long grain rice
• 1/2 lb. minced beef
• 1 chopped onion
• 4 tbsp butter
• 1 can tomato soup
• 1 can cream of mushroom soup
• salt, pepper
• 6 green or red bell peppers

1. 1. Bring rice to a boil in water. Cover and let sit for 10 min.
2. 2. Saute onion in butter, then add and brown the beef, or pork, veal or even chicken.
3. 3. Add 1/2 the tomato soup and cream of mushroom soup to the meat.
4. 4. In big bowl, combine the rice with the meat/soup mixture.
5. 5. Mound and stuff 6 green or red peppers with the mixture.
6. 6. Place in pan large enough to hold - drizzle remaining soup mixture over and around peppers.
7. 7. Cover and bake in oven 350 deg for 30 min then turn down heat and bake a further 30 min at 300 deg.

water, short grain rice, long grain rice, beef, onion, butter, tomato soup, cream of mushroom soup, salt, green

Taken from www.epicurious.com/recipes/member/views/stuffed-peppers-1216035 (may not work)