Stuffed Green Bell Peppers

"When our garden is brimming with fresh green peppers this is a favorite way to fix them. These are very good."
 
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photo by cajunhippiegirl photo by cajunhippiegirl
photo by cajunhippiegirl
photo by Tim Welty photo by Tim Welty
Ready In:
1hr 15mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Cut tops off peppers, remove seeds.
  • Drop in boiling water for 3 minutes.
  • Drain, rinse in cold water.
  • In a bowl, combine the next 8 ingredients.
  • Spoon into peppers.
  • Put in a greased 13x9-inch pan.
  • Mix soup and basil.
  • Spoon over peppers.
  • Cover and bake at 350°F for 1 hour.

Questions & Replies

  1. Do you need to brown the beef first?
     
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Reviews

  1. I loved it! Easy to prepare. I had only 4 peppers so I put the leftover meat mixture in a small tin loaf pan to prepare as a meatloaf later. I also like the peppers as leftovers. I heated one in the microwave today on high for 1 minute and it was perfect. This is a 5 star keeper!!!!
     
  2. very good, I had to scale down the recipe to make four peppers. I think I might add a little of the sauce to the meat mixture. Very tastey!!
     
  3. Pay attention to that RICE!! Against my better judgement, I used raw rice, and it was a mistake. Perhaps converted rice, or pre-cooked rice, as in most other recipes for stuffed peppers.
     
  4. Made it for dinner this evening, I used uncooked minute rice instead of cooked rice to soak up the moisture. I added 1/4 cup of grated parmesan to the soup mixture. The flavor and aroma was extraordinary.
     
  5. This was very delicious, thank you! I used cooked brown rice. Since we are light eaters, I cut the peppers in half and divided the mixture between them all. Yes, I squeezed 12 half peppers into the pan. I sprinkled the top with extra salt and pepper. I accidentally opened a can of tomato sauce because another recipe I looked at called for tomato sauce. I ended up pouring it over everything after it was done cooking and the extra moisture/tomato was great. It was super delicious and will feed 4 of us 3 meals. Since I hate cheese, I loved it without cheese. My husband added cheese to his at the end. By the way we got a late start and I didn't want it to take an hour, so I raised the heat to 400F and I checked it at about 48 minutes. It was just right... I see no reason not to do that every time!
     
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Tweaks

  1. Made it for dinner this evening, I used uncooked minute rice instead of cooked rice to soak up the moisture. I added 1/4 cup of grated parmesan to the soup mixture. The flavor and aroma was extraordinary.
     

RECIPE SUBMITTED BY

After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
 
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