GARDEN STUFFED PEPPERS


Rose Mary Mogan Recipe

By Rose Mary Mogan cookinginillinois


Rating:
Serves:
12 servings or less depending on appetites
Prep Time:
Cook Time:
Method:
Bake
Comments:

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.

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Beef, Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy


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20 Comments

user
Rose Mary Mogan cookinginillinois
Aug 19, 2012
It really was good, and Dan grabbed them so fast that I did not have the time to take a picture when it came out of the oven. I made 12, and he ate 4 the first night, and I had 1 then he had 4 the second night, and I had one then the last tw were eaten as a snack before dinner. Smile.

Hey just wanted to let you know I have been REALLY paying attention to what I eat since July 03, and as of this morning I have lost 16.2 pounds. Smile, I am so happy. I have a very long journey ahead, but at least it is a start in the right direction. GOD BLESS AND HAVE A GREAT DAY.
user
letitia guinn vbs
Aug 19, 2012
this looks realy good
user
Rose Mary Mogan cookinginillinois
Aug 9, 2012
Thanks for your comments Jamie, I bet if you made some and shared with a neighbor, or brought some to an elderly person that doesn't cook much, I just bet you would make their day. You can always cut the recipe in half or freeze some in containers, for a day you don't feel like cooking. Thanks for commenting. Have a great day.
user
jamie Beecham jamie4cakes
Aug 8, 2012
I love stuffed bell peppers wish I had someone to cook them for so I could. They sound delish Rose and will keep this recipe. Thank you for sharing