|The Kosher Gourmet|
|by The 92nd Street Y Cooking School|
Just in time for Jewish Book Month and Hanukkah celebrations, The Kosher Gourmet offers a gustatory tour of the world via 210 recipes created by f...
Results 31 - 40 of 155 for stuffed pepper soup
Mix beef with ... season all and pepper. To butter ... Place 1/2 slice bacon on each pepper. Pour soup over peppers. Bake at 350 degrees for 50 minutes.
Remove top and seeds from peppers; cook in ... in 1/2 of soup, rice, Worcestershire, ... degrees. Heat remaining soup and serve over peppers. 4 servings.
Combine ground beef ... with salt and pepper. Brown and ... of the tomato soup to the ground ... better as a leftover and stock can be used as a soup base.
Cook hamburger and ... Stuff in green peppers. Top with ... minutes at 350°F. Unthaw if frozen first. Cut off top of pepper and remove seed before boiling.
Remove tops and seeds from peppers. Cook in ... Bake at 375 degrees for 25 minutes or until hot. Top with additional cheese if desired. Makes 4 servings.
Place peppers in boiling water, ... 1/2 of tomato soup for mixture, pour ... and bake at 375 degrees for 45 minutes, uncover and bake 15 minutes longer.
Clean and core peppers. Mix together ... enough undiluted tomato soup to make it ... the dumplings and sauce, because we thought the peppers were "yucky")
Remove seeds and wash peppers. Parboil 3 ... rack. Add tomato soup and water mixing ... Reduce heat normally for 5 minutes. Then place cooker under faucet.
Cook rice, fry meat, boil peppers until tender. Mix ... taste. Stuff peppers and spread catsup over top. Bake at 350 degrees in oven until slightly brown.
Cut off top of peppers and clean. Remove ... Mix well and stuff each pepper. Place in baking dish and add tomato soup. Bake 350°F, covered for 1 hour.
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