Stuffed Peppers

  • 3-1/4 lbs. green, red, or yellow bell peppers, medium
  • 4 lbs. ground chuck
  • 2 cups onion, chopped
  • 1-1/3 cups celery, chopped
  • 4 cloves garlic, minced
  • 2 lbs. can tomatoes
  • 2-2/3 cups cooked rice
  • 1/2 lb. sliced pimento, drain
  • ed
  • 1 tsp. pepper
  • 2-3/4 lbs. canned tomato soup
  • 2 tsp. basil
  • 1 cup sharp cheddar cheese, shredded

Cut off tops of peppers. Remove seeds and membrane; set aside. In 1 quart casserole, crumble beef. Add onion, celery, and garlic. Microwave on HIGH (10) 5-7 minutes; stir after 3 minutes. Drain well. Combine meat mixture, tomatoes, rice, pimento and pepper. Fill peppers with meat mixture. Place peppers in 2-quart casserole. Combine soup and basil; pour over peppers. Cover. Bake at 375F for 25 minutes. Sprinkle cheese over peppers. Let stand, covered, 5 minutes.