Family Tested & Approved
chopped onion (or more to taste)
soft bread crumbs (i use gluten-free)
stewed tomatoes (or 6 fresh tomatoes, chopped)
pepper (or to taste)
Cut a slice from the top of each pepper; remove seeds and white membrane.
Precook peppers in boiling salted water for 5 minutes; drain.
Meanwhile, brown onion and hamburger in hot skillet, chopping to break up lumps.
Remove from heat; drain. Add bread crumbs, tomatoes, salt, pepper and mustard.
Fill pepper cases with mixture. Dot tops with butter, then replace pepper "caps" to top of stuffed pepper.
Place in baking dish (I find a loaf pan works best to hold them upright) and pour in 1 cup of water into bottom of baking dish.
Bake 375* for 35 minutes.
Last Updated: Fri, Feb 21, 2014