Yesterday I couldn’t find anything for dinner and my son asked for Stuffed Green Peppers, how do you say no?! Randalls has peppers on sale today for $.78 each. Plus I always have ground beef and rice, so I figured I was safe.
I have a standard recipe that I always use, but I was out of tomato sauce and so thinking I was brilliant I used tomato soup! IT WAS AWESOME! I am never using sauce again!
Then on Facebook I thought I would tell you how brilliant I was by using soup and apparently a bunch of you already do that. So I didn’t discover something new, just new to me!
Stuffed Green Peppers
Ingredients
- 1 pound ground beef
- 1/2 cup uncooked long grain white rice
- 1 cup water
- 6 green bell peppers
- 2 (8 ounce) cans tomato SOUP
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- salt and pepper to taste
- 1 teaspoon Italian seasoning
- 2 cups shredded cheddar cheese
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
- Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
- In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
- Top with shredded cheese.
- Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
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{ 13 comments… read them below or add one }
Have you ever tried not browning the beef? An hour in the oven should be plenty sufficient to cook it through. Right?
H. Hartley I don’t think so. It’s always best to brown first. That way, you can drain the grease out of it, and you know for a certain that it’s cooked.
I use 90% or higher beef in mine if I use a raw mix. Also I check it with a meat thermometer. It’s usually done when the sauce is bubbling.
Have you ever used chicken? I do that too. Mine’s a bit easier (beef or chicken) cook meat seasoned w/ taco seasoning S&P, maybe sautee some onion, can of drained Rotel, cooked spanish rice (I use 90 second microwave rice because I fail at cooking rice) and cheese. Mix all together with meat on stove, why dirty up an extra bowl? Stuff peppers and cover with more cheese! Little water in bottom of pan, 1/4 inch, to “steam” and cover pan in foil….easier than basting, I swear mine are tender every time. Cook until tender, about 30 min maybe,,,,,,, delish!
you can remove foil for 10 extra minutes to get that cheese on top nice and yummy.
I learned from my mom to use tomato soup. I think when she was first married she had no clue how to cook, but was given a Campbell’s cookbook. She had several family favorites using can soup and they are pure comfort food to me now as an adult. I don’t brown the beef if I bake them in the oven. Sometimes I will mix a little hot sausage in for a kick. If I only have already browned meat then I make them in the crockpot. Also I use the same method for stuffed cabbage. Only I’m lazy and usually just chop the cabbage and layer it instead of rolling.
Sorry for rambling!
Found bell peppers on sale for .50 at Foodarama. Price matching at Wal-mart today!
Hopefully I can find peppers on sale soon. Want to definitely give this one a try. Thanks for posting.
I use Zatarans Dirty Rice mix. I mix it with my ground beef and even add chopped up carrots, yellow squash and a fresh tomato and it is wonderful and fast and easy.
Learned this recipe from my mom too. However, do a few things differently. Get one 28oz or two 14.5oz cans of hunts whole tomatoes and blend in blender, set aside and have ready to add to meat mixture. Brown meat with half a cup of diced onion and one minced garlic clove, salt, pepper, and ½ tsp of Mrs. Dash Garlic and herb. Add 1 cup of water and 1 1l2 tbs of Ch bouillon and ¼ tsp of cumin. Add purred tomatoes sauce in meat mixture and bring to boil. While it is boiling, add ½ cup of white rice, mix in and cover with lid. I check it every 10 min for taste and to see how much the rice has cooked. Add ½ tsp of chicken bouillon if needed and mix in. Stir occasionally to make sure the mixture is not sticking to the bottom of pan. Also might need to add more water if you see your mixture getting too thick. Believe it or not, all that liquid will cook out and evaporate. While that is cooking, in a stockpot bring water to boil for the bell peppers. Cut tops off, seed and devein, add to boiling water. Cook for 15- 20 min. Check with a fork that they are just soft enough, cook longer if not. I would say you’d want to check every 5 to 10 minutes. When soft take out on a plate upside down (bottoms up) so the excess water will drain out. Stuff the bell peppers with filling. No cheese. Serve with romaine, avocado, and tomatoe salad. Same flavors, different technique
I made these tonight and used a can of the Progresso recipe starters Fire Roasted Tomatoes in place of the tomato sauce/soup…YUM!!!!!!
How many stuffed peppers does this recipe make? So I know how many peppers to buy. Thanks!
I would say 6 but it depends on the size of the peppers.