Mom's Best Stuffed Green Bell Peppers

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

Another Slovak favorite, this is one of my Mom's great recipes. Again, uses condensed tomato soup (see my Velveeta Mac and Cheese for another way tomato soup compliments a recipe). So good, it rivals Stouffer's frozen in the store. Compare them for yourself!

Ingredients Nutrition


  1. Slice tops horizontally off of 4 large or 5 medium-sized green peppers. Cut out the seeds and membrane from inside each pepper and rinse with water. Arrange in baking dish.
  2. Prepare 1 cup of rice per package instructions. When done, allow rice to cool slightly (the cooler the rice, the easier to handle).
  3. In mixing bowl, break up raw ground beef. Add garlic, onion, and seasoned salt. Crack 2 eggs into mixture. Add the cooled rice and mix all together using hands in a mixing bowl (as if you were making a meatloaf or burger patties).
  4. Once mixture is combined, fill each green pepper to the top (Note: If there is any mixture left over, you can shape into meatballs for a pasta dinner).
  5. In a small bowl, empty contents of tomato soup can. Add 3/4 cup of water. Add 1 teaspoon of sugar to cut the acidity of the tomato soup. Stir to combine, then pour over green peppers in baking dish.
  6. Place baking dish in oven, uncovered, for 70 to 90 minutes at 350 degrees. Check beef mixture in peppers near the end of cooking time to make sure beef is cooked thoroughly.
  7. Remove from oven. Spoon tomato mixture over top of green peppers and serve.
Most Helpful

Very good recipe. You do not have to cook the rice first when using Minute Rice. I have made my recipe for years and I was taught to use Minute Rice, UNCOOKED. It cooks within the meat mixture to a very tender texture while in the oven. Try it. You will save time and end up with the same results and one less pan to wash.

la cucina chef February 24, 2014

This made a good dinner for us tonight! Thank you for sharing! I will make this again! To suite our tastes though, the next time I'll make the following changes: 1) Microwave the peppers for a couple of minutes to soften them up a little more. 2) Add more salt, maybe 1/2 teaspoon or even a bit more 3) Add another can or two of the tomato soup. 4) Bake in a deep bowl {we like ours really soupy}. *I would suggest using a lean ground beef.

Fox Hollow February 15, 2013

A lot of things really don't work out well with this recipe. I would not recommend it. You can cook stuffed peppers in so many ways that will take less time and come out better. I have always mixed the soup in instead of just pouring it on top of the peppers, pre-cooked the meat some, and added more seasoning. I was unaware that this was a slovak food, but perhaps that is the reason this recipe is so strange compared to what I'm used to which is tex-mex/american. Surprised that you could mess up such a simple dish.

parks.settle March 17, 2015