stuffed peppers
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!
prep time
30 Min
cook time
35 Min
method
Bake
yield
6 serving(s)
Ingredients
- 6 - green peppers (whole)
- 2 pounds ground beef
- 2 tablespoons chopped onion (or more to taste)
- 2 cups soft bread crumbs (i use gluten-free)
- 1 1/2 pints stewed tomatoes (or 6 fresh tomatoes, chopped)
- 2 teaspoons salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- 1 1/2 tablespoons yellow mustard
- 4 tablespoons butter/margarine
- 1 cup water
How To Make stuffed peppers
-
Step 1Cut a slice from the top of each pepper; remove seeds and white membrane.
-
Step 2Precook peppers in boiling salted water for 5 minutes; drain.
-
Step 3Meanwhile, brown onion and hamburger in hot skillet, chopping to break up lumps.
-
Step 4Remove from heat; drain. Add bread crumbs, tomatoes, salt, pepper and mustard.
-
Step 5Fill pepper cases with mixture. Dot tops with butter, then replace pepper "caps" to top of stuffed pepper.
-
Step 6Place 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.
-
Step 7Bake 375* for 35 minutes.
- 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!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes