GARDEN STUFFED PEPPERS

Recipe Rating:
 1 Rating
Serves: 12 servings or less depending on appetites
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

6 large bell peppers, red & green your choice
2 1/2 lb lean ground chuck
3 large hamburger buns, crumbled
1 pkg dry onion soup mix
3 large eggs
1 1/4 c freshly shredded parmesan cheese
1 medium onion chopped
1 2/3 c minute instant rice, uncooked
1 can(s) hunts manwich original, or your choice of flavor
1 Tbsp minced garlic
1/4 c chopped fresh chives
2 tsp each onion & garlic powder & montreal steak seasoning
1 Tbsp italian seasoning
1 can(s) diced tomatoes, 15 1/2 oz. size
1 jar(s) pasta sauce with mushrooms ,24 oz size
shredded cheddar cheese on top, optional

The Cook

Rose Mary Mogan Recipe
x3
Well Seasoned
Sauk Village, IL (pop. 10,506)
cookinginillinois
Member Since Sep 2011
Rose Mary's notes for this recipe:
My husband got these wonderful peppers from our garden upon our return from vacation.After recovering from vacation, I decided to make this recipe. I used ingredients I had on hand, eg Hamburger buns instead of regular bread. I also used fresh Chive from the garden. I used both red & green varieties from the garden.The peppers were large enough that I cut them in half & had 12 servings. I ate one, and there were 7 left for the next day, so you do the math and figure out how many he ate for dinner. LOL He really loved them, and I did do, but I am watching my portions & quanities of what I eat.
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Directions

1
PREHEAT OVEN TO 360 DEGREES F. Use a 9X13X2 inch casserole dish, or 15 inch Cast Iron Skillet with tight fitting lid, butter or lightly spray with butter flavored non stick cooking spray, and set aside till needed. Wash Peppers, remove seeds, core and half if needed, and place in dish till ready to fill with meat mixture.
2
In a large mixing bowl add all ingredients to bowl except shredded cheddar & pasta sauce. Mix throughly to blend together. Then make a large ball of meat, shape and add to pepper halves. Repeat till completely done.
3
Top peppers with pasta sauce, then add tight fitting lid. Place in preheated 360 degree F oven and bake for 1 hour and 45 minutes till cooked through. If using shredded cheese, remove lid during last 10 minutes of cooking, add shredded cheese, return to oven and allow cheese to melt, then remove from oven and serve while still hot. Add a tossed salad and some warm French Bread or rolls and you are all set for dinner.
4
Please note if using smaller peppers, you can leave them whole, and you may want to use less meat, but my husband loves LOTS of meat, and do splurge and get the LEAN variety to cut back on the fat content. The flavors in this recipe was so intoxicating that my neighbors asked me what I was cooking, you could smell it all the way outside.
My husband enjoyed the dish immensely & I am sure you will too.
Comments

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user Cin Straw's Kitchen NanatomyGrandsismyPassion - Aug 8, 2012
oooh Sis, I love stuffed peppers, and there is nothing better than using your own crop from the garden.
It is such a comfort food for me.
user Rose Mary Mogan cookinginillinois - Aug 8, 2012
Thank you Cindy, So do I they were really good, Dan liked them so much he ate 4.These were really good, and had such a great flavor. Thanks for your comments.
user Pat Duran kitchenchatter - Aug 8, 2012
Thanks for sharing your recipe Rose Mary- I will try your recipe the next time I made stuffed peppers. Hugs, Pat

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