Prep 10 mins
Cook 45 mins
In this recipe try to buy chunky peppers with flat bottoms! That way, they are much less likely to tip over while filling and transporting to the stove top!
- Cut off the stems of the peppers and remove the seeds.Brown the beef.Saute the onion until it's limp. Mix the remaining ingredients in a bowl and fill the peppers with the beef mixture.
- Place them in a deep dutch oven type pot, a cast deep iron skillet will also work. Add about 1 quart tomato juice in the pot. Cover and simmer adding a tomato juice if needed. Cook for 45 to 60 minutes pepper are soft.
Lovely recipe I did add 1 tsp of "Hot & Spicy" and skim milk Mozzarella to finish them. I followed your recipe but I cooked them differently. We like to have the peppers still crunchy so I pre cooked the hamburger mixture, stuffed the peppers, cut long ways then baked them in 375 oven for 20 minutes. Thank for a delish dinner