Auntie's Stuffed Green Peppers

Auntie's Stuffed Green Peppers Recipe

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Lori S.


My little Polish Aunt Virgie made this years ago and it was my favorite meal. I remember helping her make the meatballs while my Uncle went to the bakery for warm rye bread. A wonderful meal shared with family!

If green peppers are not a favorite of yours cabbage can be used instead.


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30 Min
1 Hr
Stove Top


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  • 2 lb
    ground chuck
  • 1 pkg
    dry onion soup mix
  • 1 c
    rice, instant and uncooked
  • 2 Tbsp
  • 1 Tbsp
    dry mustard
  • 1 tsp
    freshly ground black pepper
  • 1 tsp
    lemon pepper
  • 1 tsp
    garlic pepper seasoning
  • 1 tsp
    parsley flakes
  • 3 large
    green peppers
  • 6 oz
    tomato paste
  • 28 oz
    petite diced tomatoes
  • 46 oz
    v8 juice
  • 1/2 tsp
    red pepper flakes, optional
  • 1 tsp
    dried onion flakes
  • 1 tsp
    dried garlic flakes
  • 1 Tbsp
    sugar, optional

How to Make Auntie's Stuffed Green Peppers


  1. Place ground chuck in large mixing bowl. Add next 8 ingredients. With clean, damp hands mix meat mixture together until well combined.
  2. Rinse green peppers and slice tops off. Cut peppers in half and remove seeds. Make 1 large meatball or use approximately 2 tablespoons of ground chuck mixture and place in half sections of green pepper.
  3. In a large Dutch Oven, place meat stuffed pepper halves in bottom of pan. With remaining meat make more meatballs and arrange on top of peppers.
  4. Pour V-8 juice over all the meatballs. Add tomato sauce and crushed tomatoes. With spoon spread tomato paste over top. Sprinkle with red pepper flakes, onion and garlic flakes. If using sugar add now.
  5. Cook on medium low heat for approximately one hour or until meatballs are cooked through. Serve with mashed potatoes.

Printable Recipe Card

About Auntie's Stuffed Green Peppers

Course/Dish: Beef, Vegetables, Other Sauces
Main Ingredient: Beef
Regional Style: Eastern European
Other Tag: Heirloom

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