"The best stuffed green peppers ever." — DAUNATHAN
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green peppers, tops and seeds removed
1 1/2 cups
1 (15 ounce) can
tomato sauce, divided
salt and ground black pepper to taste
I used a green and a red pepper, I steam mine, much quicker and easier and I prefer the pepper to be a little crisper! Very good!
Loved this recipe!! My husband & I agree that this is the best!! Like my grandmother used to make. No razzle dazzle like adding cheese & other ingredients that throw the taste off. It's a good hometown recipe!! We wouldn't change a thing!!
I followed the recipe exactly and they were very good. I modified the procedure slightly, however, cooking the peppers in my microwave oven for 4 minutes instead of boiling.
This is a good basic recipe and most everything is already cooked before stuffing....rather than bake the stuffed peppers I simply put them into the microwave [covered] with a bit of water in the bottom and nuke them for about 9-12 minutes...done...and just as delicious.
Very simple, yet very tasty! I used four peppers vs. six (all depends on the size). I also opted to sub Butterball ground turkey vs. beef with great results. I added a little garlic to the meat while cooking and didn't add the celery because I didn't have any on hand. Once they came out of the oven I sprinkled the tops with grated Parmesan cheese. Perfect with a side of mashed potatoes!
I boiled my green peppers too long, more than five minutes. They still turned out good! I halved the recipe made three stuffed peppers and I used a can of Rotel diced tomatoes and green chiles for an added kick!! I will make these again!!
I've made this 2 times. My family loves it. Great way to get the family to eat vegetables.
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Green Peppers
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 88
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