Stuffed Green Peppers:
We're excited to share another OCN approved recipe! It's my daughter's favorite OCN recipe, as well as a tried + true camping essential! We've made these stuffed peppers up at a remote family cabin, out in the middle of the desert and in each of our homes on many occasions, so trust us, ANYone can make this recipe! The filling makes a soup-type mixture and once the pepper is cooked, every bite has so much to offer!
INGREDIENTS
1 can Cream of Mushroom soup
8-16 oz Sour Cream (in colder months, I use cream cheese instead to thicken filler)
1 cup shredded cheese (we used cheddar)
1-2 lb hamburger meat, cooked
3-6 large green bell peppers
INSTRUCTIONS
Preheat oven to 400 degrees F
In a medium skillet, brown hamburger meat (this time around I used sausage but my daughter immediately noticed the difference)
Once hamburger is cooked through, add can of Cream of Mushroom soup and sour cream. In the winter months, I sometimes use cream cheese in place of sour cream to thicken the filling mixture and create a more "hearty" concoction.
After all is blended well and hot, add shredded cheese and continue stirring.
Cut tops off of green bell peppers and remove seeds/insides
Fill each pepper with the soup mixture. Top with a sprinkle of cheese before placing all of them into the oven. I used a muffin pan to hold them all upright, but you can also use a smaller dish and put them close together to stand upright as well.
Cook 15-20 minutes, until green bell peppers are soft and cheese on top is melted.
Serve hot and enjoy.
We hope you enjoy this recipe as much as we do! Tag us on social media if you give our recipes a try, we'd love to hear what you think!!
