Prep 30 mins
Cook 1 hr
My aunt was a typical little polish lady that fed everyone! I remember her serving this with mashed potatoes and warm rye bakery bread. It was a good time with the whole family at the table eating great food.
- 2 lbs ground chuck
- 1 (2 ounce) packet onion soup mix
- 1 cup rice, uncooked
- 2 tablespoons ketchup
- 1 tablespoon dry mustard
- 1 teaspoon pepper
- 1 teaspoon lemon pepper
- 1 teaspoon garlic pepper seasoning
- 1 teaspoon parsley flakes
- 3 large green peppers
- 6 ounces tomato paste
- 8 ounces tomato sauce
- 28 ounces crushed tomatoes
- 46 ounces v 8 vegetable juice
- 1⁄2 teaspoon red pepper flakes
- 1 teaspoon dried onion flakes
- 1 teaspoon dried garlic flakes
- Place ground chuck in large mixing bowl. Add next 8 ingredients. With clean, damp hands mix meat mixture together until well combined.
- Rinse green peppers and slice top offs. Cut peppers in half and remove seeds.
- Make meatballs with approximately 2 tablespoons of ground chuck mixture and place in half sections of green peppers.
- In large Dutch Oven, place meat stuffed pepper halves in bottom of pan. With remaining meat make more meatballs and arrange on top of peppers.
- Pour V-8 juice over all the meatballs. Add tomato sauce and crushed tomatoes. With spoon spread tomato paste over top. Sprinkle with red pepper flakes, onion and garlic flakes.
- Cook on medium low heat for approximately one hour or until meatballs are cooked through.
- Serve with mashed potatoes.
Very tasty and quite easy. Next time I will reduce the V 8 juice, I did add 1 teaspoon of sugar and thought it was perfect. I discovered that I did not have crushed tomatoes so instead used diced. I became interested in this recipe b/c I need to stock our freezer, so used the crockpot method suggested -4 hours on high and worked fine. Tonight had for supper with mashed potatoes and portioned out the rest for our freezer. Thank you Lauralie for sharing. Made for Let's P-A-R-T-Y!
Very good... I did agree with the one reviewer that the sauce was a little "sharp" so next time I'll add a little sugar as well. I would bet that it's because we're using the commercially prepared tomato products. Aunt Virgie probably prepared her own! :) Thanks for posting!
Well thank you Aunt Virgie for this great, easy to make, recipe, thank you Stacky5LRC for the guidance re-crock pot cooking times and, of course, thank you Lauralie 41, for sharing another fabulous recipe. I made these using pork/veal mince and red capsicums, because I can always get some delicious red capsicums from my greengrocer’s. If making these for guests, I’d use red, yellow and green capsicums. In place of the ketchup, the tomato paste and the tomato sauce, I used Evelyn's Fried Red Tomatoes Recipe #121041, which I always have some of on hand in the freezer. I find many commercial brands of tomato pastes and sauces disagree with me. I loved the use of the V-8 juice, but I used slightly less than specified, so I could sneak in a cup of wine at this point. I used merlot. I omitted the red pepper flakes (personal taste preference) but otherwise made these to the recipe. Very easy to follow instructions, quick to make and cooked in the crock pot, they needed no tending while cooking. I served these with Cookgirl’s Voila Potato Salad With Basil-Oil Dressing Recipe #128521. With the ease and convenience of crock pot cooking, and because I just loved these, I’ll be making these often.