Judy's Stuffed Peppers Recipe

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Judy's Stuffed Peppers

Judy Sobczynki

By
@judymaes

The best part of this recipe is that there isn't a need to blanch the peppers. I did that for years and found they come out just as good without doing that and, to me, taste even better; more flavorful. My son-in-law puts in requests for these every once in a while. That quite a compliment. Hope you all enjoy them as much.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
30 Min
Cook:
1 Hr 30 Min

Ingredients

2 c
cooked, white or brown rice
1 1/2 lb
lean ground round or ground turkey
1 medium
onion, finely chopped
6
good size green peppers, washed; finely chop the tops to add to the meat mixture
1 tsp
garlic powder
1 1/2 tsp
salt; add more if you like things salty
1/2 tsp
ground black pepper, or less to taste
2 tsp
dried oregano
2 can(s)
tomato soup mixed with water or milk to a gravy consistency

Step-By-Step

1Cook the rice and set aside.
2Cut off the tops of the green peppers and clean out the insides, removing all membranes and seeds.
3Combine all ingredients, except tomato soup, in large
mixing bowl. I use my hands so that everything is well combined.
4Stuff the mixture into each cleaned out pepper. If you have any left over, you can make meatballs with it.
5Pour tomato soup mixture over all the peppers and cover with lid or foil.
6Bake in preheated 350 degree oven for 1&1/2 hours. Test the bottom of the peppers (the thick part) to be sure they're tender. Let stand about 10 mins before serving.

About this Recipe

Course/Dish: Beef, Turkey
Other Tags: Quick & Easy, Healthy
Hashtags: #delicious, #and