Stuffed Bell Peppers with Garlic Mash Potatoe's

Lou Kostura


H hearty meal that takes a bit of effort but always worth the work.


★★★★★ 1 vote

1 Hr
2 Hr
Stove Top



  • 6 large
    green bell pepper-tops removed and seeded
  • 1 lb
    extra lean ground beef
  • 1 c
    dry rice
  • 1 large
    yellow onions diced
  • 2
  • 2 Tbsp
    worcestershire sauce
  • 2 Tbsp
    yellow mustard
  • 1 Tbsp
    dried basil
  • 1 Tbsp
    dried oregano
  • 1 Tbsp
    dried thyme
  • 2 Tbsp
    granulated garlic
  • ·
    salt and pepper

  • 28 oz
    canned stewed tomato's
  • 28 oz
    canned crushed tomatoe's
  • 28 oz
    canned diced tomatoe's
  • 16 oz
    jar sauerkraut
  • 4 clove
    garlic minced
  • 2
    bay leaves
  • 1 Tbsp
    each of dried basil, oregano, and thyme
  • 1 c
    red wine
  • 1/2 tsp
    crushed red pepper flakes
  • ·
    salt and pepper to taste

  • 4
    large russet potatoe's
  • 4 clove
    garlic whole
  • 3 Tbsp
  • 1/2 c
  • 1 tsp
    granulated garlic
  • ·
    salt and pepper

How to Make Stuffed Bell Peppers with Garlic Mash Potatoe's


  1. Cook 1 cup rice in 2 cups water
  2. mix together stuffing ingredients and stuff the bell peppers. I also chop up the removed pepper tops (not stems) and add them to stuffing. Meat is put in raw.
  3. In a large pot add jar of sauerkraut to bottom, put in stuffed peppers and then add rest of sauce ingredients
  4. Bring to a boil, reduce to simmer and cook at simmer for 1-2 hours. Longer is better.
  5. For potatoes, peel and dice into 1/2 inch cubes, put in pot and cover with water. Add 4 whole cloves garlic. Boil until tender.
  6. Drain and hand mash leaving garlic cloves in pot. Mix in butter, milk, granulated garlic, salt and fresh cracked pepper.
  7. Serve 1 pepper, with garlic mash and lots of sauce.

Printable Recipe Card

About Stuffed Bell Peppers with Garlic Mash Potatoe's

Main Ingredient: Beef
Regional Style: American

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