Stuffed Peppers

1
Margie Rouzer

By
@MargRN

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!

Rating:
★★★★★ 2 votes
Comments:
Serves:
6
Prep:
30 Min
Cook:
35 Min
Method:
Bake

Ingredients

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
butter/margarine
1 c
water

How to Make Stuffed Peppers

Step-by-Step

  • 1Cut a slice from the top of each pepper; remove seeds and white membrane.
  • 2Precook peppers in boiling salted water for 5 minutes; drain.
  • 3Meanwhile, brown onion and hamburger in hot skillet, chopping to break up lumps.
  • 4Remove from heat; drain. Add bread crumbs, tomatoes, salt, pepper and mustard.
  • 5Fill pepper cases with mixture. Dot tops with butter, then replace pepper "caps" to top of stuffed pepper.
  • 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.
  • 7Bake 375* for 35 minutes.

Printable Recipe Card

About Stuffed Peppers

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