Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mom's Top-Of-The-Stove Stuffed Bell Peppers Recipe
    Lost? Site Map

    Mom's Top-Of-The-Stove Stuffed Bell Peppers

    1/6 Photos of Mom's Top-Of-The-Stove Stuffed Bell Peppers

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Marg (CaymanDesigns)'s Note:

    I'll admit, I eat them without the pepper but others in the family eat them right. ;o)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Divide peppers lengthwise and remove seeds. Cook in boiling water for 2-3 minutes. Remove from water and let cool.
    2. 2
      Combine hamburger, bread crumbs, egg and a little less than a 1/2 can of tomato soup. (Don't use too much or the filling will be too loose) Add some chopped onion or onion powder to taste. (I use about 1/2 teaspoons onion powder).
    3. 3
      Fill each pepper half with meat mixture.
    4. 4
      Brown the peppers, meat side down, over medium high heat for approximately 6 minutes. Turn them over and cook about 5 more minutes. Then spoon the rest of the condensed tomato soup over the peppers.
    5. 5
      Reduce heat and simmer about 20 minutes, turning them over occasionally and spooning the sauce over the top a couple times.
    6. 6
      Serve over cooked white rice.
    7. 7
      Note: If someone doesn't want the peppers, you can make a few patties of the meat mixture and cook them a long with the stuffed peppers.

    Ratings & Reviews:

    • on September 24, 2008

      25

      To us, these were just okay. Nothing to write home about. Way too salty for our tastes with so much soup in the recipe. I didn't care for the tomato soup in the recipe, so it was kind of a flop for us. Sorry, I was really hoping it would surprise me.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 23, 2006

      55

      Yummy, saucy, and satisfying. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Mom's Top-Of-The-Stove Stuffed Bell Peppers

    Serving Size: 1 (285 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 443.2
     
    Calories from Fat 146
    33%
    Total Fat 16.3 g
    25%
    Saturated Fat 6.1 g
    30%
    Cholesterol 128.9 mg
    42%
    Sodium 1454.3 mg
    60%
    Total Carbohydrate 44.6 g
    14%
    Dietary Fiber 4.8 g
    19%
    Sugars 21.6 g
    86%
    Protein 31.2 g
    62%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites