Campbell's Beef-Stuffed Peppers
Adapted from the original Campbell's Campbell's Condensed Tomato Soup packaging. Back of the Bag is not affiliated with Campbell's.
"A family favorite made easy with a tomato soup glaze."
The Story
Beginning in the 1960s, Campbell's frequently printed this recipe on the labels of their Tomato Soup cans to capitalize on the popularity of budget-friendly, 'one-pot' style family dinners. It became a staple of mid-century American kitchens because it used the soup both as a binder for the meat filling and as a sweet-and-savory simmering sauce.
Ingredients
- 6 medium green peppers
- 1 lb ground beef
- 1/2 cup cooked rice
- 1/4 cup chopped onion
- 1/2 tsp salt
- 1 can (10.75 oz) Campbell's Condensed Tomato Soup
- 1/2 can water
Directions
- 1
Preheat oven to 350°F.
- 2
Cut tops off peppers; remove seeds and membranes. Cook peppers in boiling water for 5 minutes; drain.
- 3
In a bowl, mix ground beef, rice, onion, salt, and 1/4 cup of the soup.
- 4
Stuff peppers with the meat mixture and place upright in a shallow baking dish.
- 5
Stir remaining soup and water together; pour over peppers.
- 6
Cover and bake for 45 minutes.
- 7
Uncover and bake for an additional 15 minutes or until peppers are tender and the sauce is bubbly.