Laurie's Stuffed Peppers Recipe - Allrecipes.com
Laurie's Stuffed Peppers Recipe
  • READY IN hrs

Laurie's Stuffed Peppers

Recipe by  

"Sweet green peppers stuffed with tomatoes, onion, hamburger, sausage, jalapenos, and rice. Easy and delicious."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings

Directions

  1. In a skillet over medium heat, cook the sausage, beef, and onion until sausage and beef are evenly brown and onion is tender. Season with garlic salt. Drain grease. Mix in 2 cans diced tomatoes and 1 can diced tomatoes with green chiles. Reduce heat to low, and simmer 15 minutes.
  2. Prepare the rice according to package directions. Preheat oven to 375 degrees F (190 degrees C).
  3. Cut the peppers in half lengthwise, retaining stems, and remove seeds. Arrange pepper halves in a baking dish, and fill each with about 1/3 cup rice. Top with equal amounts of the meat mixture. Pour remaining meat mixture and remaining 2 cans diced tomatoes around the peppers in the dish.
  4. Bake 45 minutes in the preheated oven, or until bubbly. Top evenly with cheese, and continue baking 10 minutes, or until cheese is melted.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 15 mins
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 17, 2007

Simply Delish! I did make a few modifications: I cooked the bell peppers (I used red, yellow & green) in a big pot of water for about half an hour, added red pepper flakes to the rice mixture, and only used two cans of diced tomatoes for the filling and one can outside in the pan. I also mixed diced green chiles in with that mixture in the pan, and substituted pepper-jack and cheddar cheeses for the asiago....it was FABULOUS!!! I've already got a request to make it again next week!!

 
Most Helpful Critical Review
May 17, 2010

very dry

 
Sep 11, 2006

The only reason I am giving it 4 stars instead of 5 is because of the Asiago cheese. My house smelled so wonderful until I put that on top the last 10 minutes. My house smelled like feet! YUCK! Next time I will use Monterrey of Mozerella. I also could not fit all those bell peppers in one 9x12. Other than that I added more garlic than called for and used red, green and orange bell peppers. Great recipe just use different cheese :-)

 
Oct 10, 2006

We LOVED this recipe. Yum. I did make a few changes: Someone had previously mentioned using Zatarains dirty rice, and I happened to have a Zatarains Jambalaya rice mix at home, so I used that. I added two cloves of minced garlic and sauteed it along with the meat and onion. Rather than using garlic salt, I threw in garlic powder and a few dashes of salt. (I may be weird, but I'm not fond of garlic salt.) Also, I used the reduced fat Jimmy Dean sausage and had great results. I will ABSOLUTELY make this again. My partner loved it as well, although she did mention she'd like to see fewer tomatoes in it next time.

 
Aug 11, 2006

The filling is superb - I wouldn't change a thing. I really like the actual chunks of tomato in here, as opposed to the sauce in many other recipes. Because everything is cooked in advance and I like super-soft peppers, I think I'll pre-bake just the pepper shells for half an hour, and then add the meat and cheese until melted and toasty. Oh, I also used andouille instead of regular pork sausage - perfect spice for us. Thanks so much for sharing!

 
Aug 07, 2006

Really great recipe!! I've never made stuffed peppers before and these were a hit. My husband told me they were just like his mom used to make. Not too spicy either so the kids enjoyed them too. Thank you!!

 
Jan 16, 2007

Very tasty! I made a HUGE pan of these for a potluck and came home with an empty dish. The only change I made was that I used 2 boxes of Zatarain's dirty rice with cheese instead of plain rice. Will definitely make again but with less tomatoes.

 
Nov 17, 2005

This was easy to make and my family loved it.

 

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Nutrition

  • Calories
  • 735 kcal
  • 37%
  • Carbohydrates
  • 104.8 g
  • 34%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 19.7 g
  • 30%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 30.5 g
  • 61%
  • Sodium
  • 837 mg
  • 33%

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

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