Filled Peppers with Chunky Tomato Sauce

Susan Bickta

By
@souxie

This was my "go-to" recipe when we grew peppers in our vegetable garden. To me, they taste like "summer"! When I make these for guests, I use a combination of green, red, yellow and/or orange bell peppers. This makes a beautiful (and TASTY) presentation.


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Serves:

8-10

Prep:

25 Min

Cook:

1 Hr 10 Min

Method:

Bake

Ingredients

SAUCE

1 can(s)
(28 ounces) crushed tomatoes
1 can(s)
(28 ounces) petite diced tomatoes, undrained
1 can(s)
(15 ounces) tomato sauce, divided
2 tsp
sugar

FILLING FOR THE PEPPERS

1 1/4 lb
meatloaf mix (mixture of ground beef, pork and veal)
1 1/4 lb
ground chuck (80/20)
1/4 c
panko breadcrumbs
1
8.8 ounce container "ready-to-serve" long grain white rice (both cups)
1
envelope dry mushroom and onion soup mix
1/2 c
french fried onions (half of a 2.8 ounce package)
1
extra large egg
1/4 c
water
1/4 c
tomato sauce
4 large
green bell peppers, cut in half lengthwise, seeds and stems removed

Directions Step-By-Step

1
Heat oven to 350 degrees F. Have at the ready 1 13"X9" glass baking dish AND, if needed, 1 8"X8" glass baking dish, depending on the size of the peppers.
2
In a large bowl, combine the crushed tomatoes, diced tomatoes, all but 1/4 cup of the tomato sauce and the sugar. Mix well to dissolve sugar. Put small amount in bottom of baking dish(es) and spread evenly to lightly coat bottom. Set aside.
3
In another large bowl, combine the meatloaf mix, ground chuck, breadcrumbs, rice, soup mix, onions, egg, water and reserved 1/4 cup tomato sauce.
4
Mix well with hands by "kneading" meat mixture in the bowl until all ingredients are incorporated.
5
Using a large spoon, firmly pack each pepper half with about 1/3 to 1/2 cup of the meat mixture, pressing down as you go and "mounding" the top. (If you have any meat left, make meatballs and place in baking dish with the peppers.)
6
As you stuff each pepper, place in prepared baking dish, leaving some space in between.
7
Spoon sauce over all, making sure to cover each.
8
Bake for 60 to 70 minutes or until ho, bubbly and just starting to brown. Internal temperature should read 165 degrees F. (Picture shows 2 filled peppers and 3 meatballs baked in a second baking dish. The yield, using these peppers, was 8 filled peppers and 6 meatballs.)

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Beef
Regional Style: American
Other Tag: Heirloom