PORCUPINE PEPPERS – Christine Conway

6 large green peppers, seeded and stem removed
2 lbs cooked lean ground beef
3 C cooked or quick cooking rice
onion, chopped
2 cloves garlic, chopped
1 C mushrooms, chopped
tsp. each  oregano and basil
splash of hot pepper sauce
Salt and  pepper
 
2 cans tomato soup
 
Blanch green peppers until softened. Drain and place in lightly greased casserole.
 
Brown meat , drain fat, then add garlic, onion, mushrooms and spices. Fry another few minutes. Add rice.
mix together and stuffed green peppers until heaping.
 
Mix tomato soup and hot sauce together. Pour over peppers.
Cover in tin foil and bake 30 minutes at 375 degrees.
 
mmmm …. comfort food.
 
Christine Conway