Mom’s Stuffed Bell Peppers

  • Prep Time: 20 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 4-6
  • About This Recipe

    “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!”

    Ingredients

  • 4 -6green peppers
  • 1lbground beef
  • 1cupcooked white rice
  • 1teaspoonsalt
  • 1/4 teaspoonblack pepper
  • 1egg
  • 2smallonions, chopped
  • 1tablespoonbutter
  • 1 (32ounce) cans crushed tomatoes
  • 1 (10 1/2 ounce) cans condensed tomato soup
  • Directions

  • 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.
  • Reviews

  • “This was a great way to cook peppers on the stovetop! They turned out nice and saucy, and the meat was done right on time just as promised. The flavor reminds me of good homestyle cooking- perhaps many “Moms” made peppers that tasted quite like this. I know it tasted kind of like my Moms peppers! Good comfort food! Thanks for a nice recipe!”

  • “I usually make my peppers with only tomato soup but have now found a new favorite addition–the tomatoes but will cut back tomatoes to 14 oz can~~~32 oz way to many tomatoes for me.”

  • “I won’t rate the recipe as written because I cook the peppers differently.I put all the ingredients together (uncooked including rice and peppers) and then boil them in a stock pot for 1 1/2 hours.This method does require that you use double the amount of tomato saunce.But, you don’t need to precook.The actual ingredients listed are just perfect.”

  • “finally a traditional stuffed pepper!this is just like my grandmothers recipe. She also made some without peppers for the kids and we always called them porcupine meatballs, good stuff! When you cook the meat in the pepper vs loose you can add all kinds of leftovers too like a little diced cheese, sausage, even pepperoni! Perfect as written & thanks for posting!”

  • “Love it….loveit…love it…exactly how my mom used to make them…works well with turkey…only change was I added garlic to the sauteed onions…thanks for a great recipe!”

  • “Instead of precooking peppers, I followed this recipe using some of the sauce and garlic and parmesan cheese mixed with the meat.My mother-in-law made these without precooking peppers and the sauce was to die for cause the peppers flavared the sauce.We had canned corn in the sauce with the cooked peppers.This recipe is tops if you cook it like I suggest.”

  • “I made this for dinner tonight.It was easy and delicious! Thanks for posting it!”

  • “I have been searching for a good stuffed bell pepper recipe for a very long time.I finally found my keeper!It was so easy, and it was alot faster than other recipes.It was very, very good.I added a little bit of the tomato mixture to the beef mixture before stuffing the peppers.Also, I only stuffed 3 peppersand the rest of the meat I put in blobs in the sauce too.Thanks for posting this recipe!!”

  • “I’ve made this recipe several times, and I love it. I’m always sorry when I get full, ’cause it’s so good… I used my mom’s homemade canned tomato sauce in place of tomato soup, and I used red, orange & yellow peppers instead of green. I’ll use small-medium peppers from now on–large ones seemed to take forever to cook through. (I didn’t think about that prior to making this for friends one night with some peppers I needed to use up…)”

  • “I made your recipe tonight and it came out very good. I made a few changes though.I only used the sauteed onions in the meat and I used a large can of tomato sauce and added garlic powder to it.I served the peppers with rice and sauce on the side.yum, thanks!”

  • “This was awful,sorry.”

  • “This was an easy, delicious dinner to prepare.I made the recipe as written, but had to cut peppers length-wise as they wouldn’t stand up on their own.I served this with an antipasto platter.Thank you so much for the tasty meal! :)”

  • “Fantastic recipe. It was a huge hit with our dinner guests. The only thing I changed was I added about a 1/4 cup of the sauce to the meat mixture prior to stuffing the peppers. I will make this again for sure.”

  • “Perfect as written.I like that you don’t have to cook the meat ahead.It’s delicious and I’ll be making it again for sure.Thanks, Karen.”

  • “I made this the way the recipe read, except (there’s always an except!) I used a small can of tomato paste and a can of water, instead of the soup. I also used 2 cups of rice, so that we had a heaping filling for 6 peppers. I have a gas stove and it is hard to get it on ‘low’ so I sat a 2nd burner on top of the first one, to raise the pan a bit above the flame. These are really excellent! Much more tender than oven ones, no overdone edges.”

  • “This was so simple to make and I had to give my husband a roll of papertowels rather than a napkin, because he kept drooling over the taste.Thanks a million.”

  • “This was just what I was looking for as I didn’t want to turn on my oven and heat up the kitchen. I did make a few changes:added some garlic,thyme and basil to the meat mixture and a can of tomato sauce also.Maybe my peppers were just small,but I had a lot of meat left over to make into meatballs,which hubby and son devoured!This was a big hit at my house and I’ll be making it again. “

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