Mom's Stuffed Bell Peppers
What I love most about these stuffed peppers is that the meat goes in uncooked, so it forms kind of a solid "meatball" in the pepper. I think these are much better than the stuffed peppers where the meat is cooked first and stays "loose". If someone in your family does not like peppers, make some meatballs from the mixture and drop them in the pot along with the stuffed peppers. Enjoy!
- Ready In:
- 1hr 5mins
- 4 -6 green peppers
- 1 lb ground beef
- 1 cup cooked white rice
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 egg
- 2 small onions, chopped
- 1 tablespoon butter
- 1 (32 ounce) can crushed tomatoes
- 1 (10 1/2 ounce) can condensed tomato soup
- Cut the top section of the peppers off and discard.
- Remove seeds and rinse the inside of peppers.
- Parboil peppers until slightly tender.
- Saute onions in butter until tender.
- Combine ground beef, cooked rice, egg, salt, pepper and half of the sauteed onions.
- Stuff each pepper with the ground beef mixture.
- Place stuffed peppers in a stock pot or dutch oven.
- Combine crushed tomatoes and tomato soup and pour on top of the peppers.
- Sprinkle the remaining sauteed onions on top of peppers.
- Bring to a boil and then reduce heat.
- Stir GENTLY occasionally.
- Simmer for about 45 minutes or until meat is no longer pink.
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This is exactly the stuffed green pepper recipe I was looking for because it is cooked on top of the stove! Also, I didn't want raw rice but rather cooked rice and definitely uncooked hamburger! Since my grandson doesn't like green peppers I make meatballs for him and cook them in the pot! This is a fantastic recipe and it is so tasty and delicious!
Three stars cause I really did not follow the recipe...This was amazing! I did tweek it a lot, but I always do that with recipes! Did not par boil the peppers and used red green and orange ones as those were in the garden. I threw in a few banana peppers to stuff too. Added cumin, Chopped garlic, Italian Seasoning, basil, Fresh chopped parsley and the tops of the peppers ... all went into the steamed onions. I also used goya seasoning instead of salt. I used turkey instead of beef (my family are beef lovers... I did not tell them till later). Also used 32 0z of V8 instead of soup with the crushed tomatoes, some brown sugar, and smothered the peppers with it. This sat on the stove at a low simmer for 2 1/2 hours in a dutch oven uncovered with a mesh lid to let it all thicken slowly. Best my family ever had, and shocked it was turkey! My dad always did his peppers on the stove. I think the secret is... add flavor! You can't go wrong with spices.
I made this recipe exactly as described and it was great, except I thought it seemed like a lot of extra work (and pans) steaming the green peppers, making the rice, and sautéing the onions. This was my mom's recipe, I'm sure, but she didn't do all that stuff in advance. So the second time I made it, I took the advice of one of the reviewers and just put it together raw and cooked it longer in a heavy duty Dutch oven. The reviewer suggested simmering it for 1-1/2 hours. I probably added nearly another hour, after checking the peppers. It was delicious!