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