Judy's Stuffed Peppers Recipe

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Judy's Stuffed Peppers

Judy Sobczynki


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.

pinch tips: How to Use a Meat Thermometer






30 Min


1 Hr 30 Min


2 c
cooked, white or brown rice
1 1/2 lb
lean ground round or ground turkey
1 medium
onion, finely chopped
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

Directions Step-By-Step

Cook the rice and set aside.
Cut off the tops of the green peppers and clean out the insides, removing all membranes and seeds.
Combine all ingredients, except tomato soup, in large
mixing bowl. I use my hands so that everything is well combined.
Stuff the mixture into each cleaned out pepper. If you have any left over, you can make meatballs with it.
Pour tomato soup mixture over all the peppers and cover with lid or foil.
Bake 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