Real Recipes From Real Home Cooks ®

filled peppers with chunky tomato sauce

(1 rating)
Recipe by
Susan Bickta
Kutztown, PA

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.

(1 rating)
yield 8 -10
prep time 25 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For filled peppers with chunky tomato sauce

  • 1 can
    (28 ounces) crushed tomatoes
  • 1 can
    (28 ounces) petite diced tomatoes, undrained
  • 1 can
    (15 ounces) tomato sauce, divided
  • 2 tsp
  • 1 1/4 lb
    meatloaf mix (mixture of ground beef, pork and veal)
  • 1 1/4 lb
    ground chuck (80/20)
  • 1/4 c
    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 c
    french fried onions (half of a 2.8 ounce package)
  • 1
    extra large egg
  • 1/4 c
  • 1/4 c
    tomato sauce
  • 4 lg
    green bell peppers, cut in half lengthwise, seeds and stems removed

How To Make filled peppers with chunky tomato sauce

  • 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.
  • 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.
  • 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.
  • 4
    Mix well with hands by "kneading" meat mixture in the bowl until all ingredients are incorporated.
  • 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.)
  • 6
    As you stuff each pepper, place in prepared baking dish, leaving some space in between.
  • 7
    Spoon sauce over all, making sure to cover each.
  • 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.)

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