MOM'S BEST STUFFED GREEN BELL PEPPERS
Another Slovak favorite, this is one of my Mom's great recipes. Again, uses condensed tomato soup (see my Velveeta Mac and Cheese for another way tomato soup compliments a recipe). So good, it rivals Stouffer's frozen in the store. Compare them for yourself!
Provided by Kachup
Categories One Dish Meal
Time 1h50m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Slice tops horizontally off of 4 large or 5 medium-sized green peppers. Cut out the seeds and membrane from inside each pepper and rinse with water. Arrange in baking dish.
- Prepare 1 cup of rice per package instructions. When done, allow rice to cool slightly (the cooler the rice, the easier to handle).
- In mixing bowl, break up raw ground beef. Add garlic, onion, and seasoned salt. Crack 2 eggs into mixture. Add the cooled rice and mix all together using hands in a mixing bowl (as if you were making a meatloaf or burger patties).
- Once mixture is combined, fill each green pepper to the top (Note: If there is any mixture left over, you can shape into meatballs for a pasta dinner).
- In a small bowl, empty contents of tomato soup can. Add 3/4 cup of water. Add 1 teaspoon of sugar to cut the acidity of the tomato soup. Stir to combine, then pour over green peppers in baking dish.
- Place baking dish in oven, uncovered, for 70 to 90 minutes at 350 degrees. Check beef mixture in peppers near the end of cooking time to make sure beef is cooked thoroughly.
- Remove from oven. Spoon tomato mixture over top of green peppers and serve.
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Jennifer Shorer-wheeler
[email protected]Overall, this was a good recipe. I would make it again, but I would make a few changes.
Verda Walker
[email protected]The recipe was easy to follow, but the peppers took longer to cook than the recipe said. I had to put them back in the oven for an extra 15 minutes.
Jakaria Rahman Nuhash
[email protected]The peppers were a little bland. I think I'll add some extra seasoning next time.
Zp King
[email protected]The peppers were a little too spicy for my taste, but the filling was delicious. Next time, I'll use a milder pepper.
Tactson
[email protected]This is a classic comfort food recipe that is perfect for a weeknight meal.
MD Monirul
[email protected]I love that this recipe is customizable. You can add or remove ingredients to suit your taste.
Tia Barker
[email protected]This recipe is a great way to use up leftover rice, ground beef, and vegetables. It's also a great make-ahead meal.
Daniel O S (Golden Nation)
[email protected]I added some extra vegetables to the filling, like chopped carrots and celery. It made the peppers even more hearty and nutritious.
Peri Emo
[email protected]I made this recipe for a potluck and it was a hit! Everyone loved the peppers and asked for the recipe.
Nusrat jahan Arohi
[email protected]This is now my go-to recipe for stuffed peppers. It's easy to make and always turns out delicious.
Julian Bonnici
[email protected]I'm not usually a fan of stuffed peppers, but this recipe was a game-changer. The combination of the sweet peppers, savory filling, and tangy sauce was perfect.
Mohsin Aziz
[email protected]This was a great way to use up some leftover rice and ground beef. The peppers were a nice vessel for the filling, and the sauce added a lot of flavor.
Aimen Khan
[email protected]My family loved this recipe! The peppers were tender and flavorful, and the filling was perfectly seasoned. I will definitely be making this again.