Mom's Best Stuffed Green Bell Peppers

"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!"
photo by a user photo by a user
Ready In:
1hr 50mins




  • 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.
  • Prepare 1 cup of rice per package instructions. When done, allow rice to cool slightly (the cooler the rice, the easier to handle).
  • 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).
  • 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).
  • 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.
  • 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.
  • Remove from oven. Spoon tomato mixture over top of green peppers and serve.

Questions & Replies

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  1. 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.
  2. 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.
  3. Used to fill 4 huge peppers but should have doubled the sauce. Next time I'll top off with cheese. Thanks for sharing.
  4. This was not good. Baked for 80 minutes, peppers still hard, tomato soup burned on bottom of pan, very greasy too. Would not recommend. I took a picture but was unable to post.
  5. Just the recipe I've been looking for. Mom used to use regular rice and didn't pre-cook it and it was still usually done even so. Think she used eggs and water or sometimes a bit of the soup in the filling. Then maybe cooked it a little longer in the oven - fully submerged in soup.


<p>Help Desk Analyst, Wright State University. Born 1965, married since 1997 to the best cook in the house :^)</p>
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