Stuffed Bell Peppers With Dumplings

Ingredients (Stuffed Bell Peppers): One pound ground beef, One yellow onion, diced; One teaspoon Lawry’s seasoned salt, One teaspoon coarse ground pepper, One cup of cooked white rice, One large egg, Four large green bell peppers, Two family sized cans of Campbells Tomato Soup (26 ounce), One cup of water, One half teaspoon of salt, One Teaspoon of pepper, One teaspoon of ground cinnamon (this ingredient is not optional).

Preparation (Stuffed Bell Peppers): Break up ground beef in a medium size bowl and add next five ingredients. Mix together well and set aside. Wash and dry green bell peppers. Cut off tops of peppers and remove cores and seeds. Rinse seeds out with water if necessary. Stuff each bell pepper with approximately a quarter pound of the ground beef mixture and set aside. In a large pan or kettle add two family size cans of Campbells Tomato soup and one cup of water. Add salt, pepper and cinnamon and mix well. Place stuffed green bell peppers into pan and cook over medium heat for about forty-five minutes, stirring occasionally.

Start dumplings about fifteen to twenty minutes into the peppers cooking time.

Ingredients (Dumplings): Two cups of all purpose flour, one half teaspoon of salt, One teaspoon of pepper, and one cup of water.

Preparation Dumplings): Place two cups of flour in a medium bowl. Add salt and pepper and mix well. Add one cup of water and mix well, batter will be fairly stiff. Dough should be wet and elastic. Bring six cups of water to a boil in a large pan. Next drop small spoonfuls of the dough into the boiling water. Dumplings will float to the surface when done. Remember not to cook too many dumplings at a time. Place cooked dumplings into soup mixture when done and then repeat the process until all the dough is used. Serve when done.