This is a recipe that I grew up with my Mom making and now I know why she made it so often. It is a meal you can make ahead and most of the ingredients are easy to have on hand. I spruced up the recipe a little with pine nuts and farro but you can substitute almost any kind of ground meat, grain or spice you like to make it your own.
- 1 – 32 ounce box of low sodium Pacific Creamy Tomato Soup
- 2 Tablespoons of olive oil
- 1 cup onions diced
- 2 teaspoons diced garlic
- 1 pound of organic ground beef or bison
- 1/2 cup pine nuts toasted
- 1 cup cooked farro (Italian rice)
- 1/2 cup basil chopped
- 1/2 cup parmesan cheese grated
- 7 red or green peppers
- Salt and pepper to taste
- 1/2 cup mozzarella cheese grated
- Preheat the oven to 350 degrees
- Cook the farro according the directions on the box. You will have left over farro to use for another meal.
- Find a 9×13 baking dish. Add the entire contents of the soup to the bottom of the dish.
- Saute the onions and the garlic in the olive oil until they start to turn translucent. Let cool.
- Saute the pine nuts in a small pan until they just start to turn golden and then immediately take off of the heat (make sure to watch closely so they do not burn).
- Add the ground beef to a mixing bowl. Add the cooked onions, garlic, toasted pine nuts, cooked farro, chopped basil, parmesan and salt and pepper to taste. Mix the above ingredients with your hands until everything is incorporated. Set aside.
- Rinse the peppers and halve each pepper and discard the middle membrane and seeds. Add the beef mixture to each half of pepper and set in the tomato soup in the baking dish. Add the mixture to all of the pepper halves and if you have any extra you can make meatballs. You can also set these in the tomato soup to cook.
- Add the mozzarella cheese on top and bake for about 35-40 minutes or until it is hot and bubbly and the cheese starts to brown.