Auntie's Stuffed Green Peppers Recipe

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Auntie's Stuffed Green Peppers

Lori S.


My little Polish Aunt Virgie made this years ago and it was my favorite meal. I remember helping her make the meatballs while my Uncle went to the bakery for warm rye bread. A wonderful meal shared with family!

If green peppers are not a favorite of yours cabbage can be used instead.

pinch tips: How to Use a Meat Thermometer





30 Min


1 Hr


Stove Top


2 lb
ground chuck
1 pkg
dry onion soup mix
1 c
rice, instant and uncooked
2 Tbsp
1 Tbsp
dry mustard
1 tsp
freshly ground black pepper
1 tsp
lemon pepper
1 tsp
garlic pepper seasoning
1 tsp
parsley flakes
3 large
green peppers
6 oz
tomato paste
28 oz
petite diced tomatoes
46 oz
v8 juice
1/2 tsp
red pepper flakes, optional
1 tsp
dried onion flakes
1 tsp
dried garlic flakes
1 Tbsp
sugar, optional

Directions Step-By-Step

Place ground chuck in large mixing bowl. Add next 8 ingredients. With clean, damp hands mix meat mixture together until well combined.
Rinse green peppers and slice tops off. Cut peppers in half and remove seeds. Make 1 large meatball or use approximately 2 tablespoons of ground chuck mixture and place in half sections of green pepper.
In a large Dutch Oven, place meat stuffed pepper halves in bottom of pan. With remaining meat make more meatballs and arrange on top of peppers.
Pour V-8 juice over all the meatballs. Add tomato sauce and crushed tomatoes. With spoon spread tomato paste over top. Sprinkle with red pepper flakes, onion and garlic flakes. If using sugar add now.
Cook on medium low heat for approximately one hour or until meatballs are cooked through. Serve with mashed potatoes.

About this Recipe

Course/Dish: Beef, Vegetables, Other Sauces
Main Ingredient: Beef
Regional Style: Eastern European
Other Tag: Heirloom