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JESSE'S STUFFED GREEN PEPPERS

A favorite of ours that we have cooked on Sunday afternoons since the early days of our relationship.  When he first made this for me, it was different from what my mother made, which I had loved my entire childhood.  I remember not being sure about the tomato sauce and using it as a gravy on the potatoes - what?  Funny to look back at now because nothing could compare to his recipe now, as far as I am concerned.

At first it was just peppers, hamburger, rice, potatoes and tomato sauce.  Over the years, cabbage rolls and chunks were added - just because we both LOVE cabbage.  We make a VERY large batch, which provides leftovers for the upcoming week for lunches and/or dinners.

 Please keep in mind that I will try to be as specific as possible, but our recipes are mostly in our heads and we tweak them each time depending on what we have around, what we might like to try new, etc.  For the seasonings, we just use what we have around and it changes a little each time.  Feel free to eliminate something you don't have or care for or add something you might like instead.


Ingredients:

 3 lbs of Hamburger
5 large Green Peppers
3 cans of Tomato Soup
2 cans Tomato Sauce
1 head of Cabbage
3 Onions
1/2 bag Potatoes (we use what we have around, in this case reds)
1 Egg
Instant Rice
Worcestershire Sauce
Onion Powder
Garlic Powder
Minced Garlic
Ground Thyme
Garlic Salt
Lawry's Seasoning Salt
Onion Salt
Black Pepper

 Cut the tops off of the Green Peppers.  Clean out the seeds, etc.  Rinse the peppers in cool water and let drain.

Mix up the sauce in a roasting pan - 2 cans of Tomato Soup, 1 can Tomato Sauce, Rice (no specific amount, maybe 1/2 cup?) and seasonings to taste.



Dice the onions (I also diced up a little of the green pepper tops that were too small).



Mix up hamburger mixture in a separate bowl - 1 can Tomato Sauce, Hamburger, Rice (again, no specific amount), Onions, Egg and Seasonings to taste.

 Prepare and stuff the peppers by putting a small amount of rice in the bottom of the pepper, then stuffing it to the top with the hamburger mixture.  Add them, standing up in the sauce, to the roaster.  As you add ingredients, they will stand up on their own.  You will have hamburger remaining.

 Clean and cut (if needed) the potatoes.  Add to the roaster.



Pull separate leaves off of the head of Cabbage.  Roll the remaining hamburger into balls and wrap in cabbage leaves.  We don't do anything fancy with these - if the cabbage falls off during cooking, no big deal.  We have secured them with toothpicks in the past, but then you have to make sure to pull them out later.  If there is still hamburger remaining, roll into large balls and place into the roaster freely.

 Cut remaining head of Cabbage into quarters and put into roaster.

 Top off everything in the roaster with a can of Tomato Soup.



 Cover with roaster cover or foil.  Bake at 350 degrees for an hour to and hour and a half.

 The finished product:


It was absolutely DELICIOUS, as always!  And the house smells awesome, too!


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