Plantation Stuffed Peppers Recipe
- 8 medium green peppers, tops and seeds removed
- 1 pound ground beef
- 1 cup chopped onion
- 1 garlic clove, minced
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cans (10-3/4 ounces each) tomato soup, undiluted
- 2 cups (8 ounces) shredded cheddar cheese
- 1-1/2 cups cooked rice
- 1. In boiling salted water, cook peppers for 3-5 minutes. Remove and set aside. In a skillet, cook beef, onion and is tender. Drain any fat. Add seasonings and soup; simmer, uncovered, for 10 minutes. Stir in cheese; cook and stir until melted. Stir in rice. Fill peppers; place in a shallow baking dish. Bake at 350° for 20 minutes. Yield: 8 servings.
1 serving (1 each) equals 317 calories, 15 g fat (9 g saturated fat), 68 mg cholesterol, 726 mg sodium, 25 g carbohydrate, 3 g fiber, 20 g protein.
Reviews for Plantation Stuffed Peppers
"I halved this recipe, used two green and two red peppers. I followed the recipe but did use 1 1/2 tsp chili powder, 1 tsp Worcestershire sauce and a shake of crushed red peppers. I also used the broccoli-cheddar rice suggested by another cook. I cut the peppers in half and baked in a 9x13 pan. It was delicious, I will make again."
"I made these last night for dinner and the family could not get enough! I did double the chili powder. This is a keeper!!!!!!"
"This recipe is from the Farm Journal magazine. I inherited my grandmother's cookbooks and when I came across their Plantation Stuffed Peppers recipe I realized it was the same one my mom has used for years. People always ask for the recipe. I recommend doubling all the seasonings, as this recipe was written over 50 years ago when people seemed to prefer less spice. Also, I don't like green peppers so I usually use red and orange. Other than that, this recipe is perfect."
"I chopped up a red pepper and put it in the stuffing mix when the onion was added. I wish I added more chili powder than recommended because it was kind of bland. The overall recipe was very good though. It was moist and the peppers were cooked well. They were also easy to make. I will be adding some crushed rep pepper next time or more chili powder."
"Halving the recipe, I added 2 finely chopped jalepenos and a few (6 med-large) chopped mushrooms to the onion/hamburger mix. Used the full lb of burger and 1c rice. Added less chili pwdr because we don't like that flavor to be too overpowering, but that's just personal preference."
"I was so excited to make this! But I found the "stuffed" part to be pretty bland. I would like more meat and more seasonings. I doubt that I will make this again."
"This recipe was so yummy. I made this with broccoli cheddar rice which added alot. Will make again"
"This is excellent. I also add corn and chopped celery to mine and use catsup vs tomato soup."
"So good and easy. Love that I can use homegrown peppers. I use seasoned rice packages for added flavor. They freeze well too!"
"So Wonderful! Even my kiddos eat this! I add corn to the muxture... why not sneek in another veggie if you can! Really good with red peppers too."
"Excellent recipe! I make this several times each year when my peppers are ready."
"Many years ago I was given this recipe and it quickly became a favorite of my family. This past year we moved across the country and I misplaced the recipe. All I could remember was the name Plantation Stuffed Peppers. I typed the name in the search bar and found not only the recipe but this GREAT site! Thank You, Thank You, Thank You!!!"
"It was ok, kinda bland. Not sure what I would do to kick it up."
"This is an easy and excellent recipe, with lots of flavor!!"
"Great food, my pickey husband likes it, and if he likes it, its great."
"When baking the frozen peppers, do you thaw them first and what temperature do you bake them at? Thanks for the recipe. Bootsandsaddles"