Recipe by DAUNATHAN
"The best stuffed green peppers ever."
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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
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!!
This recipe was simple, so that was nice. However, it was quite bland. I used more onion and celery than it called for, as well as minced garlic, and I used Progresso Recipe Starters tomato sauce because I was out of plain tomato sauce, so this added flavor and it was still bland. I also topped the peppers with Parmesan cheese. I sauteed the celery and onion, as well as adding garlic, before browning the beef. I definitely recommend seasoning your beef with Italian seasoning or whatever else you are interested in. Mine had an Italian flavor due to the Progresso, but with this recipe being as simple as it is, you can easily make it taste more Mexican by using taco seasoning or go another route entirely. Also, this recipe did not make enough for 6 peppers. Fortunately, I only had 4 but I otherwise used what the recipe called for (plus some) and would have barely had enough for 5 peppers filled to the top. This recipe can and should be improved but it is a good base for stuffed peppers.
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.
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!
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!!
Great recipe! I did modify it a bit by adding in diced peppers (from the tops once removed), fresh garlic, cumin and paprika with just a little cheese on top prior to baking. I also substituted ground turkey instead of the beef. I served with fresh pico on the plate. I'm going to season the next batch with garlic and Moroccan spices and top it with feta for a different twist. Thank you for sharing the recipe!
* 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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