Comfort Food: Italian Stuffed Peppers

My mom is a reluctant but amazing cook. She doesn't love food like how my dad and I love food; for her, food is fuel for her body. This doesn't mean that she doesn't like trying new recipes on us or experimenting with different techniques, but she doesn't obsess over it like how we do. She has turned out some absolutely fabulous dishes and is always very modest when we compliment her cooking.

She has several recipes that always make me think of her and this one is my absolute favorite. If I am to ask her to make anything, this is it. Originating from my Nana, I think I was the first to actually put the pen to the paper and write it down. It is very easy to throw together during the week for a family dinner, and it makes great leftovers the next few days. Another plus is that it is relatively healthy. The flavor comes from the Italian seasoning, not fat. I love it. :)

Italian Stuffed Peppers - My Nana And Mom's Recipe

• 1 1/3 - 1 1/2 Lbs. ground beef, 93/7 works well
• 1/2 onion, chopped
• 2 bell peppers, halved and cored
• 1/2 cup Italian style bread crumbs
• 1/3 cup grated Parmesan cheese
• 1 can tomato soup
• Dried herbs such as oregano, basil, parsley to your taste
• Pepper

Preheat your oven to 350 degrees F.

Combine ground beef, onion, bread crumbs, cheese, and herbs in a mixing bowl (I use a more liberal hand with my seasonings as I like stronger flavors - modify this part to your tastes.) 

Form into meatballs and place into halved bell peppers (I had two meatballs left over). Place peppers and meatballs in a dutch oven and pour tomato soup over. 

Cook for roughly 45min to 1 hour - your peppers should be tender but not mushy. Sprinkle with parmesan cheese and server over rice.

Happy eating y'all! :)