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Results 51 - 60 of 70 for stuffed green pepper soup
Scrub and remove stems from ... Combine sour cream, soup, carrots, water chestnuts and ... Bake at 350°F for 25 to 30 minutes. Serves 10 to 12.
Cook peas, unseasoned, and drain. ... sliced very thin), soup, flour, and peas. Mix ... Add salt and pepper to taste. Pour into casserole ... Serves 6 to 8.
Cook peas as directed on ... add water-chestnuts, mushroom soup and flour. Stir in peas. ... for about 15 to 20 minutes. Makes 6 to 8 servings.
Cut a thin slice from stem ends of peppers. Remove seeds and membranes. ... cup water and soup mix. Continue to cook, stirring ... basting occasionally. Serves 4.
Brown ground beef, onion and ... seasoning and tomato soup. Simmer, covered 10 minutes. ... and cool. Cut pepper lengthwise, remove membranes and seeds. ... 30 to 40 minutes.
Remove seeds from peppers; parboil for 5 minutes. ... rice, cheese and soup; stuff peppers with mixture. ... heated through. Yield: 6 to 8 servings.
Cook peppers in boiling water 5 minutes; ... in 1/2 can soup and remaining ingredients. Spoon meat ... Heat remaining soup and serve over peppers.
Mix ingredients. Stuff peppers. Simmer in tomato and water sauce 2 or 3 hours.
Cut pepper in halves or leave whole. ... seasonings and tomato soup. Simmer for 10 minutes. ... pan. Bake at 400 to 450 degrees for 30 minutes.
Place whole peppers in boiling water to scald ... with the mixture. Pour tomato soup over peppers and bake uncovered for 30 minutes. Serves 4.
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