judy's stuffed peppers
(1 RATING)
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.
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prep time
30 Min
cook time
1 Hr 30 Min
method
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yield
6 serving(s)
Ingredients
- 2 cups cooked, white or brown rice
- 1 1/2 pounds lean ground round or ground turkey
- 1 medium onion, finely chopped
- 6 - good size green peppers, washed; finely chop the tops to add to the meat mixture
- 1 teaspoon garlic powder
- 1 1/2 teaspoons salt; add more if you like things salty
- 1/2 teaspoon ground black pepper, or less to taste
- 2 teaspoons dried oregano
- 2 cans tomato soup mixed with water or milk to a gravy consistency
How To Make judy's stuffed peppers
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Step 1Cook the rice and set aside.
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Step 2Cut off the tops of the green peppers and clean out the insides, removing all membranes and seeds.
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Step 3Combine all ingredients, except tomato soup, in large mixing bowl. I use my hands so that everything is well combined.
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Step 4Stuff the mixture into each cleaned out pepper. If you have any left over, you can make meatballs with it.
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Step 5Pour tomato soup mixture over all the peppers and cover with lid or foil.
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Step 6Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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