Stuffed Peppers with Campbell’s Soup

Yesterday after school the kids and I saw a video of “how to make stuffed peppers” on the Facebook and we decided to try making them in our test kitchen. They turned out pretty good – but not perfect. But…we’ll get to that.

.We started out by prepping the peppers – we cut the tops off and then shaved a very thin slice off the bottom so that they would sit flat in the pan and then I put them into the oven for about 15 minutes to soften them up a bit.

Then we started cooking the grass fed lean ground beef I picked up from Josh at Farm Town Meats in Burnaby.

And then I made my mistake – the same mistake I make over and over again! I added the spice. Too much. What is wrong with me?!

The recipe says a 1/4 teaspoon of cayenne pepper and I added a half … by mistake … but still. The pepper overpowered everything else. Ugh. And, the kids didn’t like them – and I can’t blame them. Tonight I will re-work the leftovers into a more creamy-tomato chilli that we can have with a bowl of rice.

We added the diced onions and the diced up bits of pepper (that we got from the tops and the thin slice off the bottom) and let that cook until the onions were soft – just a few minutes over a medium-high heat.

Then I added in a can of Campbell’s roasted red pepper and tomato condensed soup – I bought the soup from our local grocery store – Campbell’s is not sponsoring this post.

Stir, mix, let it cook and thicken up.

Add in the fresh diced tomatoes and the cup of macaroni I had previously cooked, and let it cook some more to combine the flavours.

Then I very carefully scooped the chilli into each of the peppers that I had standing in the Dutch oven before I adding some shredded cheese.

Then cover with tin foil and into the pre-heated oven at 375 degrees for about 25 minutes.

And then we served them.

Like I said, they looked good, they cooked perfectly, but … the cayenne pepper overpowered everything else. Double ugh. I will have to have a do-over. And leave the spices out of it!