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!


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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

Directions Step-By-Step

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

About this Recipe

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