Recipe Submitted by kenkev from Germantown, WI:
Cut and clean peppers and save tops.
Brown the ground beef and drain grease. After you have drained the beef, brown the meat in the pan with the dried minced onions and sprinkle on the tyme
After about 1 or 2 minutes reduce heat add the cream of mushroom, rice,(Salt to taste),and 1/4 cup of milk.
Take off of the heat. Fill peppers and use the top to cover them. Place peppers in seperate dish. Take remaining mixture and add the remaining milk and place in the same container as the other peppers. That is important so the additional mix does not dry out. Place cover on the container and cook at 350 for about 30 min or until the peppers start to change color. That's it!
Kenkev tells us, "This is good for 4 people and the extra mix is great for leftovers. When you eat the cooked peppers, try a dash of salt, even my kids will eat them then!"
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