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| STUFFED GREEN PEPPERS | |
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6-8 large green peppers 1 lb. ground beef 1/2 onion diced 1 bag shredded mozzarella 2 medium cans tomato sauce 2 cups rice Wash green peppers, cut off top and scoop out insides carefully without poking through the pepper. Set aside. Cook rice as usual. Brown the ground beef and onion in a skillet, drain off grease and add tomato sauce (leaving some to cover bottom of cooking dish). Add cooked rice to meat mixture and stir together well. Place some mozzarella in bottom of green peppers and then spoon in meat mixture, packing down carefully until filled. Sprinkle mozzarella on top. Bake at 375°F in a covered roasting pan or baking dish with foil over top until green pepper is slightly soft. Olives may also be placed inside with meat mixture, if desired. Submitted by: kathy sousa | |
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recipe reviews #74440
Falisia (Pennsylvania) says:
I make my stuffed peppers in a crock pot all day I cut the pepper and clean them out. Instead of frying my meat I put the hamburger, onion, bread crumbs and 1 egg per pound of hamburger, mix all in a bowl I even add seasonings to the hamburger mixture stuff the peppers put in the crockpot I usually let mine cook for about 8 hours I start mine first thing in the morning and it is sooo good the pepper is juicy and tender and all the flavor from my seasonings go right into the pepper!
#74745
Kristie (Illinois) says:
A very easy and tasty recipe. Its the first time I ever made them. I think I could used more tomato sauce in bottom of pan for a gravy when eating, also I think if you used half ground beef and half sausage, it would add a lot of flavor! maybe even some mushrooms.....
#79932
Kristie (Pennsylvania) says:
Good recipe, but I substituted left over home-made spaghetti sauce for the tomato sauce and it turned out great.
#80138
Laura Reilly (Utah) says:
Nice, simple. I used spaghetti sauce and spiced up the meat/rice mixture, but this is a very good basic recipe.
#182428
Pine (Manitoba) says:
Great recipe. The cook until green pepper is soft direction is not helpful as i have no idea how long that would take and I don't want to keep fussing with the foil to check. A time, even if approximate, would be helpful.
#187002
Maxine (Washington) replies:
I believe a half an hour would be right.
#185152
Phyllis (Virginia) says:
Use Falisia (Pennsylvania's) idea and do in Crock-Pot...
I use my own meatloaf recipe for stuffing... Use Spaghetti sauce in bottom of Crock - plus some over the top of the pepper itself... then sprinkle Mozzarella over peppers. Cook low for 8 hours. When I serve, I actually cut the pepper in half (exposing the meat) and put a dab of A-1 sauce on it... A Feast in itself!
I use my own meatloaf recipe for stuffing... Use Spaghetti sauce in bottom of Crock - plus some over the top of the pepper itself... then sprinkle Mozzarella over peppers. Cook low for 8 hours. When I serve, I actually cut the pepper in half (exposing the meat) and put a dab of A-1 sauce on it... A Feast in itself!
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