Stuffed Red Peppers

Sweet peppers come in a variety of colors and can be green, yellow, orange, red, purple, brown and even black. Use any of these colors or try one of each. Green bell peppers are the least expensive and are bitter when compared to the red bell pepper.

    6 red bell peppers or a variety of colors

Beef Filling

    1 ⅓ pounds leanest ground beef
    1 cup cooked mixed basmati and brown rice
    ⅓ cup chopped yellow onion
    ⅓ cup sliced tender celery stalks with leaves
    1 garlic clove, crushed in a garlic press
    ⅛ teaspoon ground black pepper
    1 ½ teaspoons dried basil
    1 ½ teaspoons seasoning salt
    ½ cup shredded medium cheddar cheese
    ¼ cup Campbell's Italian tomato soup with basil and oregano
    ⅓ cup Italian-style tomatoes from 1 (14 ½-ounce) can

Sauce

    Remaining tomatoes
    Remaining tomato soup

     Shredded cheese
     Fresh parsley sprigs

1.  Preheat the oven to 350° .

2.  Rinse the peppers in warm water. Cut off the tops and scoop
     out the seeds with a large dessert spoon.

3.  Place peppers, open end up, in a 13 x 9 x 2-inch baking dish.
 
4.  In a large bowl, mix the ground beef, rice, onion, celery,
     garlic, pepper, basil, salt, cheese, ¼ cup of the soup and ⅓
     cup of the tomatoes just until blended.

5.  Fill the peppers to the top. In a small bowl, mix the rest of
     the soup and canned tomatoes. Spoon the tomatoes over each
     filled pepper.

6.  Bake in a preheated 350° oven for 1 hour.

7.  Set peppers on a serving tray. Garnish each one with
     shredded cheddar cheese and a sprig of parsley.

     Makes 6 servings