This is one of two stuffed pepper recipes. The night I was making my mom’s stuffed peppers for one of our family Sunday dinners, my dad wanted to experiment since we had a couple of picky eaters who didn’t like onions or rice in their stuffed peppers (say what?).
Preheat oven to 350 degrees.
In large bowl, mix together ground beef, eggs, shallots, oatmeal, milk, salt and pepper. It will be a little wet, that's ok.
Cut the peppers in thirds or half, depending on the size of your peppers. You can choose to make larger whole stuffed peppers, but we found that it is too large for most people. So a half or third of a pepper is about right.
Fill the pepper shells with the ground beef mixture and arrange them evenly in a large roasting pan. Try not to overlap the peppers.
Pour the tomato soup and diced tomatoes over the stuffed peppers and add a little water (about 1/4 cup) to the cans, swish around the cans to get the remaining soup, and pour over the peppers
Cover and bake at 350 degrees for 2 hours.
Serve with Mashed Potatoes or cooked rice.
So, my dad made a smaller batch of his adjusted peppers which used oatmeal instead of rice and shallots instead of onions. He also really likes adding diced tomatoes in addition to the tomato soup. So, Bill’s Stuffed Peppers was born and now it gets it’s place here on Dish Ditty.
Try this recipe, or my mom’s original ‘Cherri’s Stuffed Peppers‘. Or hey, try both like we did and see which one you like better!
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