Total Time
1hr 35mins
Prep 40 mins
Cook 55 mins

This recipe is a nice change from the typical stuffed peppers with rice. I found it years ago in my mothers' wonderful recipe collection. Great fall fare when the peppers are so fresh.

Ingredients Nutrition


  1. Remove tops and seeds from peppers and blanch for 5-7 minutes.
  2. Heat vegetable oil in skillet.
  3. Add onions, garlic, some chopped pepper from tops and fry until soft.
  4. Add the meat, oregano, salt, bay leaves and Tabasco sauce and fry until meat is cooked.
  5. Stir in flour, stock, ketchup and bring to boil.
  6. Reduce heat to low, cover and simmer for 30 minutes, stirring occasionally.
  7. Preheat oven to 350.
  8. Discard bay leaves from mixture, spoon into peppers and place in a greased baking dish.
  9. Bake for 40 minutes.
  10. While peppers are baking make the sauce.
  11. Put cream cheese, cream, salt and cayenne into a pan and simmer until mixture is smooth, stirring constantly.
  12. Do not boil.
  13. Pour the hot sauce over the peppers and cook until sauce is bubbling and starting to brown, about 15 minutes.
  14. Serve immediately.


Most Helpful

Ditto to the first reviewer. This has become a family favorite!! Red and yellow peppers work great. Using only whole milk in the sauce works too, if you don't have half&half on hand, and you don't mind it being a bit thinner.

Eric Smith July 23, 2004

Delicious! I just made this for supper, and everyone loved it, including four teenagers. I used red, yellow, and orange bell peppers, rather than green, as they are sweeter, and I pre-cooked them in the microwave (using the fresh vegetable sensor) to shorten the overall cooking time to about 35-40 minutes. I also pizazzed the sauce with a touch of allspice and cinnamon-sugar (not more than 1/8 tsp all together). We will definitely have this again.

jcwords February 23, 2004

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