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    You are in: Home / Recipes / Stuffed Peppers Recipe
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    Stuffed Peppers

    Stuffed Peppers. Photo by Redsie

    1/8 Photos of Stuffed Peppers

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    10 mins

    55 mins

    Andi of Longmeadow Farm's Note:

    This recipe does not include rice, but you are always welcomed to add this ingredient.

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    Units: US | Metric

    Quick Tomato Sauce Topping


    1. 1
      Preheat oven 350 degrees.
    2. 2
      Lightly spray baking pan with cooking spray.
    3. 3
      Blanch peppers in boiling, salted, water 5 minutes.
    4. 4
      Briefly, and lightly, hand mix ground beef mixture, adding all ingredients from ground beef to parsley, except tomato sauce topping.
    5. 5
      With a tablespoon, stuff each pepper with meat mixture.
    6. 6
      Mix ingredients of tomato sauce and spices, or use any tomato sauce of your choice.
    7. 7
      Place 2 tablespoons of tomato sauce in baking pan covering bottom. (This will be a small amount of covering).
    8. 8
      Add meat stuffed peppers to dish.
    9. 9
      Drizzle tomato sauce over top of stuffed peppers.
    10. 10
      Add optional 1 piece of bacon to top of each pepper.
    11. 11
      Bake at 350 degrees for 50-60 minutes.
    12. 12
      When serving, dish out tomato "gravy" to top of each pepper.

    Browse Our Top Peppers Recipes

    Ratings & Reviews:

    • on March 14, 2009


      Very, very nice! The spices in the meat mixture are just right and the tomato topping is excellent. Next time, however, I believe I will add about 1/3 cup of raw rice, as I found them to be a bit too "dense". The only thing I did different was NOT to blanche the peppers, and they turned out beautifully. I sprinkled the insides of the peppers with a bit of salt and turned them upside-down to drain. I plan on doing this recipe as a meatloaf with the tomato topping. Thank you, Andi, this is an excellent recipe.

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    • on October 06, 2010


      Very good recipe. I used the suggestion to substitute 1/3c raw rice for the breadcrumbs since we are eating gluten-free, but next time I think I will use cooked rice for the convenience. With the hamburger mixture left over, I molded it into a loaf and cooked it on the same sheet as the peppers. It turned out beautifully and now I have two meals. Thank you for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 07, 2011



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    Read All Reviews (38)


    Nutritional Facts for Stuffed Peppers

    Serving Size: 1 (287 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 400.5
    Calories from Fat 178
    Total Fat 19.8 g
    Saturated Fat 7.5 g
    Cholesterol 124.7 mg
    Sodium 1294.7 mg
    Total Carbohydrate 28.4 g
    Dietary Fiber 5.2 g
    Sugars 12.1 g
    Protein 27.8 g

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