I made a few changes, hence the 4 stars. I didn't use tomato soup. I used tomato sauce(canned) with fresh herbs from my herb bed, greek oregano and sweet basil(1/4 cup each chopped), salt, black pepper, garlic powder and sugar. Browned the ground beef, drained, sauted onions, added chopped canned tomatos, one cup water, 1/2 cup cup long grain rice(long cooking), ground beef and simmer for 20-25 minutes, till rice is tender. Steamed peppers for 5 minutes(I don't think think this was necesary since I cooked stuffed peppers for 40 minutes at 350F). Stuffed peppers,split longways, poured sauce around and over, sprinkeled peppers with shredded colby/jack and baked for 40 minutes. Delicious.

Reviewed On: Aug. 7, 2009

Just a suggestion, when oven frying, try using a half sheet pan and wire rack. You won't need all the oil, just a little spray of pam or the like on your wire rack. Eliminates the need to turn the chicken and gives a more even crust. Also bread crumbs seem to help give it more of that "fried chicken" crust. One more thing, ya got ta season the chicken, salt, pepper, cayenne, oinon powder, season salt, not all at one time, but you get the idea. Go thru your spce rack, taste, smell, try different spices. Recipes are not wrote in stone, make them your own. (note) my wire rack holds the bird about one inch above the sheet pan.

Reviewed On: Jul. 11, 2009