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Stuffed Bell Peppers
Serves 4
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Ingredients:
| 4 bell peppers, any color, washed, cut in half, and seeded |
| 2 cups prepared Spanish rice |
| 1 can diced tomatoes with onion, celery and peppers, (14.5 oz.) |
| 1 can condensed tomato soup, (10.5 oz.) |
| 1 can beef broth, (14.5 oz.) |
| Freshly shredded Parmesan cheese, for topping |
Directions:
- Preheat oven to 375 degrees F. Butter a 9 x 13 baking dish, set aside. In a medium bowl, mix together the meatloaf mix and prepared Spanish rice. In another bowl, whisk together the diced tomatoes, tomato soup, and beef broth.
- Fill the 8 pepper shell halves with meatloaf and rice mixture and place in baking dish. Pour tomato mixture evenly over the top. Cover with foil, and bake 30 minutes.
- Remove foil and sprinkle tops with Parmesan cheese. Bake another 10 minutes or until tops are nicely browned. Serve each person two pepper halves.
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