Stuffed Peppers

Margie Rouzer


Nothing says summer to our family like stuffed (fresh!) green peppers served with corn on the cob. Mmmmm! I usually have to double or triple the recipe for the size peppers that I use....they are usually HUGE! :) Enjoy!


★★★★★ 2 votes

30 Min
35 Min


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  • 6
    green peppers (whole)
  • 2 lb
    ground beef
  • 2 Tbsp
    chopped onion (or more to taste)
  • 2 c
    soft bread crumbs (i use gluten-free)
  • 1 1/2 pt
    stewed tomatoes (or 6 fresh tomatoes, chopped)
  • 2 tsp
    salt (or to taste)
  • 1/4 tsp
    pepper (or to taste)
  • 1 1/2 Tbsp
    yellow mustard
  • 4 Tbsp
  • 1 c

How to Make Stuffed Peppers


  1. Cut a slice from the top of each pepper; remove seeds and white membrane.
  2. Precook peppers in boiling salted water for 5 minutes; drain.
  3. Meanwhile, brown onion and hamburger in hot skillet, chopping to break up lumps.
  4. Remove from heat; drain. Add bread crumbs, tomatoes, salt, pepper and mustard.
  5. Fill pepper cases with mixture. Dot tops with butter, then replace pepper "caps" to top of stuffed pepper.
  6. Place in baking dish (I find a loaf pan works best to hold them upright) and pour in 1 cup of water into bottom of baking dish.
  7. Bake 375* for 35 minutes.

Printable Recipe Card

About Stuffed Peppers

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Gluten-Free

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