Macaroni Stuffed Peppers
- 2 cups cooked elbow macaroni
- 1 cup canned tomato soup
- 3/4 cup cheese, grated
- 1 egg, slightly beaten
- 6 green peppers
- Buttered crumbs
Add macaroni to the tomato soup, undiluted, cheese and slightly beaten egg.
Cut a slice from the stem end of each pepper and remove the seeds. Parboil for 5 minutes in salted water. Drain. Fill with the macaroni mixture. Cover with buttered crumbs.
Bake in a moderately hot oven at 375°F for 30 minutes or until the peppers are tender.
Serves 6 People
Cut a slice from the stem end of each pepper and remove the seeds. Parboil for 5 minutes in salted water. Drain. Fill with the macaroni mixture. Cover with buttered crumbs.
Bake in a moderately hot oven at 375°F for 30 minutes or until the peppers are tender.
Serves 6 People
Submitted by Aug 8, 2009
2 min 2 min 4 min