judy's stuffed peppers

★★★★★ 1 Review
judymaes avatar
By Judy Sobczynki
from Lockport, IL

The best part of this recipe is that there isn't a need to blanch the peppers. I did that for years and found they come out just as good without doing that and, to me, taste even better; more flavorful. My son-in-law puts in requests for these every once in a while. That quite a compliment. Hope you all enjoy them as much.

★★★★★ 1 Review
serves 6
prep time 30 Min
cook time 1 Hr 30 Min

Ingredients For judy's stuffed peppers

  • 2 c
    cooked, white or brown rice
  • 1 1/2 lb
    lean ground round or ground turkey
  • 1 md
    onion, finely chopped
  • 6
    good size green peppers, washed; finely chop the tops to add to the meat mixture
  • 1 tsp
    garlic powder
  • 1 1/2 tsp
    salt; add more if you like things salty
  • 1/2 tsp
    ground black pepper, or less to taste
  • 2 tsp
    dried oregano
  • 2 can
    tomato soup mixed with water or milk to a gravy consistency
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How To Make judy's stuffed peppers

  • 1
    Cook the rice and set aside.
  • 2
    Cut off the tops of the green peppers and clean out the insides, removing all membranes and seeds.
  • 3
    Combine all ingredients, except tomato soup, in large mixing bowl. I use my hands so that everything is well combined.
  • 4
    Stuff the mixture into each cleaned out pepper. If you have any left over, you can make meatballs with it.
  • 5
    Pour tomato soup mixture over all the peppers and cover with lid or foil.
  • 6
    Bake in preheated 350 degree oven for 1&1/2 hours. Test the bottom of the peppers (the thick part) to be sure they're tender. Let stand about 10 mins before serving.

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