Stuffed Peppers

Margie Rouzer

By
@MargRN

Nothing says summer to our family like stuffed (fresh!) green peppers served with corn on the cob. Mmmmm! I usually have to double or triple the recipe for the size peppers that I use....they are usually HUGE! :) Enjoy!

Rating:
★★★★★ 2 votes
Comments:
Serves:
6
Prep:
30 Min
Cook:
35 Min
Method:
Bake

Ingredients

6
green peppers (whole)
2 lb
ground beef
2 Tbsp
chopped onion (or more to taste)
2 c
soft bread crumbs (i use gluten-free)
1 1/2 pt
stewed tomatoes (or 6 fresh tomatoes, chopped)
2 tsp
salt (or to taste)
1/4 tsp
pepper (or to taste)
1 1/2 Tbsp
yellow mustard
4 Tbsp
butter/margarine
1 c
water

Step-By-Step

1Cut a slice from the top of each pepper; remove seeds and white membrane.
2Precook peppers in boiling salted water for 5 minutes; drain.
3Meanwhile, brown onion and hamburger in hot skillet, chopping to break up lumps.
4Remove from heat; drain. Add bread crumbs, tomatoes, salt, pepper and mustard.
5Fill pepper cases with mixture. Dot tops with butter, then replace pepper "caps" to top of stuffed pepper.
6Place 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.
7Bake 375* for 35 minutes.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Gluten-Free