filled peppers with chunky tomato sauce

Name: Filled Peppers with Chunky Tomato Sauce
Prep time: 25 min
Cook time: 1 h 10 min
Yield: 8
Cuisine: American
Ingredients: ## SAUCE; 1 can(s) (28 ounces) crushed tomatoes; 1 can(s) (28 ounces) petite diced tomatoes, undrained; 1 can(s) (15 ounces) tomato sauce, divided; 2 teaspoon(s) sugar; ## FILLING FOR THE PEPPERS; 1 1/4 pound(s) meatloaf mix (mixture of ground beef, pork and veal); 1 1/4 pound(s) ground chuck (80/20); 1/4 cup(s) panko breadcrumbs; 1 - 8.8 ounce container "ready-to-serve" long grain white rice (both cups); 1 - envelope dry mushroom and onion soup mix; 1/2 cup(s) french fried onions (half of a 2.8 ounce package); 1 - extra large egg; 1/4 cup(s) water; 1/4 cup(s) tomato sauce; 4 large green bell peppers, cut in half lengthwise, seeds and stems removed

(1 RATING)

14 Pinches 2 Photos

Susan Bickta

Kutztown, PA

Updated on Jun 12, 2016

This was my "go-to" recipe when we grew peppers in our vegetable garden. To me, they taste like "summer"! When I make these for guests, I use a combination of green, red, yellow and/or orange bell peppers. This makes a beautiful (and TASTY) presentation.

Rate

prep time 25 Min

cook time 1 Hr 10 Min

method Bake

yield 8-10 serving(s)

Ingredients

SAUCE
1 can (28 ounces) crushed tomatoes
1 can (28 ounces) petite diced tomatoes, undrained
1 can (15 ounces) tomato sauce, divided
2 teaspoons sugar
FILLING FOR THE PEPPERS
1 1/4 pounds meatloaf mix (mixture of ground beef, pork and veal)
1 1/4 pounds ground chuck (80/20)
1/4 cup panko breadcrumbs
1 - 8.8 ounce container "ready-to-serve" long grain white rice (both cups)
1 - envelope dry mushroom and onion soup mix
1/2 cup french fried onions (half of a 2.8 ounce package)
1 - extra large egg
1/4 cup water
1/4 cup tomato sauce
4 large green bell peppers, cut in half lengthwise, seeds and stems removed

How To Make filled peppers with chunky tomato sauce

Step 1

Heat oven to 350 degrees F. Have at the ready 1 13"X9" glass baking dish AND, if needed, 1 8"X8" glass baking dish, depending on the size of the peppers.

Step 2

In a large bowl, combine the crushed tomatoes, diced tomatoes, all but 1/4 cup of the tomato sauce and the sugar. Mix well to dissolve sugar. Put small amount in bottom of baking dish(es) and spread evenly to lightly coat bottom. Set aside.
Step 3

In another large bowl, combine the meatloaf mix, ground chuck, breadcrumbs, rice, soup mix, onions, egg, water and reserved 1/4 cup tomato sauce.
Step 4

Mix well with hands by "kneading" meat mixture in the bowl until all ingredients are incorporated.
Step 5

Using a large spoon, firmly pack each pepper half with about 1/3 to 1/2 cup of the meat mixture, pressing down as you go and "mounding" the top. (If you have any meat left, make meatballs and place in baking dish with the peppers.)
Step 6

As you stuff each pepper, place in prepared baking dish, leaving some space in between.
Step 7

Spoon sauce over all, making sure to cover each.
Step 8

Bake for 60 to 70 minutes or until ho, bubbly and just starting to brown. Internal temperature should read 165 degrees F. (Picture shows 2 filled peppers and 3 meatballs baked in a second baking dish. The yield, using these peppers, was 8 filled peppers and 6 meatballs.)
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!

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