Judy's Stuffed Peppers

Judy's Stuffed Peppers Recipe

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Judy Sobczynki


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 vote
30 Min
1 Hr 30 Min


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2 c
cooked, white or brown rice
1 1/2 lb
lean ground round or ground turkey
1 medium
onion, finely chopped
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(s)
tomato soup mixed with water or milk to a gravy consistency

How to Make Judy's Stuffed Peppers


  • 1Cook the rice and set aside.
  • 2Cut off the tops of the green peppers and clean out the insides, removing all membranes and seeds.
  • 3Combine all ingredients, except tomato soup, in large
    mixing bowl. I use my hands so that everything is well combined.
  • 4Stuff the mixture into each cleaned out pepper. If you have any left over, you can make meatballs with it.
  • 5Pour tomato soup mixture over all the peppers and cover with lid or foil.
  • 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.

Printable Recipe Card

About Judy's Stuffed Peppers

Course/Dish: Beef, Turkey
Other Tags: Quick & Easy, Healthy
Hashtags: #delicious, #and

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