Penny's Stovetop Stuffed Peppers

Penny Roberts


These can also be cooked in a slow cooker on low for 6 hours.

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4 - 6
30 Min
3 Hr
Stove Top


1 1/2 lb
ground beef
1/2 c
cooled cooked rice
1 small
onion - chopped
1 Tbsp
worcestershire sauce
1/2 Tbsp
kosher salt
1/2 tsp
ground black pepper
1/3 c
tomato sauce
28 oz
canned whole peeled tomatoes
1 tsp
dried garlic
1 tsp
italian seasoning
1 Tbsp
6 medium
green peppers
15 oz
can tomato sauce


1Remove tops and seeds from peppers. Clean and set aside
2Mix meat with rice, worcestershire sauce, onion, salt, pepper,garkic, Italian seasoning and 1/3 cup tomato sauce from the 15 oz. can. Pour remaining tomato sauce into bottom of the dutch oven.
3Stuff meat mixture into peppers and stand up in a heavy cast iron dutch oven. After removing peelings and stems in canned tomatoes, crush them and mix with the sugar. Pour over the peppers and place the lid on the pot.
4Cook on medium low heat on top of stove for 3 or so hours, until meat and peppers are done. Can be served over additional rice if desired.

About Penny's Stovetop Stuffed Peppers

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Diabetic, Dairy Free