MOMS STUFFED GREEN PEPPERS
I loved stuffed green peppers, so when I had some nice big ones from my garden I called my mom because she makes fantastic stuffed green peppers. This is her recipe and it is easy and very yummy!!! Hope you like them!
Provided by Ann McCue
Categories Beef
Number Of Ingredients 10
Steps:
- 1. Par cook the rice in some water for 2 or 3 minutes. drain off the water
- 2. Add the rice, garlic salt and 1 1/4 cup of the tomato juice to the meat mixture.
- 3. cut off the tops of the green peppers and fill them with the meat mixture. Place the peppers in a dutch oven combine the k-up and the rest of the tomato juice, then poor over the peppers, also add about 2 cups of water.
- 4. bring to a boil. cover and simmer for 2 hours, spooning sauce over peppers once in awhile until done.
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!
Provided by Karen..
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 503, Fat 22.5, SaturatedFat 9.2, Cholesterol 131.2, Sodium 1291.7, Carbohydrate 48.8, Fiber 8, Sugar 10.4, Protein 30.1
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!
Provided by Kachup
Categories One Dish Meal
Time 1h50m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- 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.
STUFFED GREEN PEPPERS- MOM'S RECIPE
When the garden supplied us with tons of fresh green peppers Mom would make this recipe. Every year we watched those plants as their little baby peppers get bigger and bigger until they were ready. This is a simple recipe and so good. Mom basically used a meatloaf type stuffing, nothing fancy, just plain fresh and good.
Provided by Kathie Carr
Categories Beef
Time 45m
Number Of Ingredients 10
Steps:
- 1. Cut tops off green peppers and scoop out seeds and membrance. Place in a small baking dish so that the peppers are packed tightly and supporting each other. Set aside.
- 2. Preheat oven to 350 degrees. Mix all ingredients for the stuffed peppers and pack into pepper shells. Topping: Pour a bit more catsup over tops of peppers. Sprinkle with Parmesan cheese. Place in oven and bake for 30 minutes or until meat is cooked completely.
MOM'S STUFFED BELL PEPPERS
Green bell peppers stuffed with a delicious ground beef mixture, served over rice! This recipe also works great with ground turkey.
Provided by fsukay
Categories Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Blanch peppers in boiling water for 5 minutes. Remove and place in glass baking pan. Set pan aside.
- Cook meat and onion in skillet on medium heat until meat it browned, then drain excess liquid.
- Add salt, pepper, oregano, tomato sauce, and beef broth. Simmer for 15 minutes, stirring occasionally.
- Mix in parsley.
- Stuff green peppers with meat mixture.
- Cover pan with tin foil and bake for 15 minutes.
- *Uncover, top each pepper with 1/4 cup of cheese (optional), and bake for another 5 minutes. (*uncover and cook even if you do not add the cheese).
- Serve each pepper over 1 cup of rice.
Nutrition Facts : Calories 977.3, Fat 18.4, SaturatedFat 7, Cholesterol 77.1, Sodium 736.6, Carbohydrate 161.9, Fiber 8.5, Sugar 6, Protein 36
MOM'S STUFFED BELL PEPPERS
Make and share this Mom's Stuffed Bell Peppers recipe from Food.com.
Provided by Noni Suzanne
Categories Meat
Time 50m
Yield 6 peppers, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut tops off bell peppers, making a bell pepper "bowl".
- Remove seeds and membrane, rinsing well under cold water.
- Par-boil peppers for approximately 5 minutes.
- Remove peppers from boiling water and place in a 9 x 13 baking dish.
- Brown ground beef and drain any excess fat.
- Add chopped onion to ground beef, stirring every few minutes.
- Meanwhile, make rice by boiling the cup of water and butter, adding rice and simmering until rice is cooked, as you would normally make steamed rice.
- While rice is cooking, mix tomato sauce, sugar and basil together in a seperate bowl.
- When rice is done, add to meat and onion mixture.
- Add half of the sauce and half of the cheddar cheese to meat mixture, stirring all together.
- Spoon meat mixture into each bell pepper; if you have any left over you can spoon some around the peppers as well.
- Spoon remaining sauce mixture over each bell pepper and top with remaining cheese.
- Bake at 350 for approx 20 minutes.
- NOTE: Although this sounds like a lot of steps to go through, this is one of those recipes where you can be doing more than one thing at a time.
- I usually start my water to boil for the par-boiling of the peppers at the same time I'm browing the ground beef and chopping my onion, and cleaning the bell peppers.
- I am also guilty of making more sauce than needed, and adding more cheese than necessary. I really don't think you can screw this up -- it's just a matter of personal taste, so feel free to play with the amounts.
Nutrition Facts : Calories 421.6, Fat 20.5, SaturatedFat 12.7, Cholesterol 61.8, Sodium 970, Carbohydrate 42.9, Fiber 7, Sugar 15.4, Protein 19.6
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