Homestyle Stuffed Peppers Recipe - Allrecipes.com
Homestyle Stuffed Peppers Recipe
  • READY IN ABOUT 2 hrs

Homestyle Stuffed Peppers

Recipe by  

"An old family recipe for classic comfort food passed down to me by my mom. Green peppers are stuffed with a mixture of ground beef and rice then smothered in a tangy tomato sauce. I always serve these with creamy mashed potatoes just like my Mom always did. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 25 mins
  • READY IN

    1 hr 55 mins

Directions

  1. Bring a large pot of water to a boil.
  2. Cook the peppers in boiling water until softened, 4 to 5 minutes.
  3. Remove peppers from boiling water and rinse with cold water; set peppers aside to drain.
  4. Mix together ground beef, cooked white rice, lightly beaten egg, finely chopped onion, Italian-style bread crumbs, salt, black pepper, garlic powder, and 1/4 cup grated Parmesan cheese in a large bowl until evenly mixed.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Divide beef and rice mixture among peppers; stuff each pepper with beef and rice mixture.
  7. Place peppers open side up in a 9x13-inch baking dish or shallow roasting pan.
  8. Combine tomato sauce and white vinegar in a bowl.
  9. Pour tomato mixture over stuffed peppers.
  10. Top with 2 tablespoons grated Parmesan cheese.
  11. Bake in the preheated oven until heated through, basting the peppers two or three times while baking, about 80 minutes.
Kitchen-Friendly View

Footnotes

  • To cut down on time I use Uncle Ben's ready rice that's done in the microwave in 90 seconds. This freezes well and goes great with mashed potatoes or potato salad.
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Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2012

Hi I'm Jillian the submitter of the recipe and this is my Mom, Nancy's recipe. I've been making Stuffed Peppers for years and my Mom probably made thousands of these! She taught me how to make them and that's a memory I'll always treasure as she got the recipe from her Mom. Now that she's gone I think of her everytime I make them. She served them with mashed potatoes or sometimes potato salad. I hope you and your family enjoy them as much as I do - it certainly has become one of my husband's favorites! Depending on the size of the green bell peppers, you may not have to boil them for 4-5 minutes, but maybe 3. I use large eggs and 90/10 lean ground beef when preparing these and sometimes add a little more vinegar to the tomato sauce or fresh minced garlic vs. garlic powder (yes, I tweak my own recipes and just for clarification - the beef is not cooked before hand). You can even sub half ground turkey or use all ground turkey for a healthier, lighter version. Enjoy!

 
Most Helpful Critical Review
Jun 04, 2012

This was eatable, but I would not make again. I thought the filling lacked a little in flavor, and the tomato sauce was too sweet and in dire need of spices.

 
Jan 06, 2013

YUM! So flavorful! I love having a recipe that you don't have to cook the ground beef first. Your review was so helpful, Jillian. I used frozen bell peppers from last summer's garden. As the peppers were soft when they defrosted, I skipped cooking them in boiling water. I tried not to stray from the recipe, but when I went to do the dishes, I found the egg still sitting there lightly beaten. It didn't seem to be a problem. The cooking time was right on and our dinner was FABULOUS! Thank you for sharing your family recipe, Jillian I'm sure you make your family proud!

 
Mar 28, 2012

Excellent! Followed recipe exactly and got rave reviews. I am making again this weekend. Family made me promise. They loved it a bunch!!

 
Feb 21, 2012

Made this for my boyfriend last night, he loved it! Said it was even better than his mother's...gasp!

 
Sep 10, 2012

Pleasing an Italian when it comes to food is not always easy, but with this recipe my boyfriend raved about it saying they were some of the best stuffed peppers he ever had. Excellent! Sent the recipe to my sister and her family loved them as well! Thank you for the submission!

 
Nov 05, 2012

This dish reminded me of the bell peppers my mother used to make for us, only less time. For some reason my mom made this dish sound like it was so time consuming. Well, not with this recipe! My husband loved it and so did i. no changes were made to the recipe.

 
Jul 09, 2012

We had lots of peppers from the garden. I went through several recipes looking for one that I already had the ingredients for. These were the best peppers ever. The only thing I did different, I didn't have enought Parmesan cheese to put on the top, so when the buzzer went off, I topped each one with Mozzarella cheese, and closed the oven door just long enough to let the cheese melt. OMG, These are going on my monthly menu for sure.

 

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Nutrition

  • Calories
  • 556 kcal
  • 28%
  • Carbohydrates
  • 38.6 g
  • 12%
  • Cholesterol
  • 171 mg
  • 57%
  • Fat
  • 25.5 g
  • 39%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 43.4 g
  • 87%
  • Sodium
  • 1510 mg
  • 60%

* Percent Daily Values are based on a 2,000 calorie diet.

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