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Classic Stuffed Green Peppers

Classic Stuffed Green Peppers
My family grows 200 acres of green peppers. We think one of the best way to enjoy this fresh vegetable is in the classic recipe.—Karnemaat Farms, Marlene Karnemaat, Fremont, Michigan
6 ServingsPrep: 20 min. Bake: 1 hour

Ingredients

  • 6 medium green peppers
  • 1-1/2 pounds lean ground beef (90% lean)
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    With Johnsonville Italian Sausage.

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  • 1 cup cooked long grain rice
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 small tomato, seeded and chopped
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1/2 teaspoon dried basil
  • 1/2 cup shredded sharp cheddar cheese

Directions

  • Cut tops off peppers and remove seeds. In a large kettle, cook
  • peppers in boiling water for 3 minutes. Drain and immediately place
  • in ice water; invert onto paper towels.
  • In a large bowl, combine the beef, rice, onion, celery, tomato,
  • garlic, salt and pepper. Spoon into peppers. Place in a greased
  • 13-in. x 9-in. baking dish. Combine soup and basil; spoon over
  • peppers.
  • Cover and bake at 350° for 55-60 minutes or until the beef is no
  • longer pink. Sprinkle with cheese; bake 5 minutes longer or until
© Taste of Home 2013

2 of 2

Classic Stuffed Green Peppers (continued)

Directions (continued)

  • the cheese is melted. Yield: 6 servings.
Nutrition Facts: 1 stuffed pepper equals 312 calories, 11 g fat (5 g saturated fat), 66 mg cholesterol, 836 mg sodium, 25 g carbohydrate, 4 g fiber, 27 g protein.
© Taste of Home 2013