Traditional Stuffed Peppers Recipe

4.5 2 6
Traditional Stuffed Peppers Recipe
Traditional Stuffed Peppers Recipe photo by Taste of Home
Publisher Photo

Traditional Stuffed Peppers Recipe

Read Reviews
4.5 2 6
Publisher Photo
"My husband, Steve, loves these stuffed peppers," says Karen Gentry of Somerset, Kentucky. "They're so filling and easy to prepare. I like to serve them with mashed potatoes and coleslaw for a no-fuss supper.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 2 large green peppers
  • 1/2 pound ground beef
  • 1/4 cup chopped onion
  • 1 can (15 ounces) tomato sauce, divided
  • 1 cup cooked rice
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper

Directions

Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels.
In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers.
Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350° for 25-30 minutes or until peppers are tender. Yield: 2 servings.
Originally published as Traditional Stuffed Peppers in Taste of Home June/July 2004, p49

Nutritional Facts

1 each: 430 calories, 15g fat (6g saturated fat), 75mg cholesterol, 1182mg sodium, 45g carbohydrate (9g sugars, 5g fiber), 30g protein.

  • 2 large green peppers
  • 1/2 pound ground beef
  • 1/4 cup chopped onion
  • 1 can (15 ounces) tomato sauce, divided
  • 1 cup cooked rice
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  1. Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels.
  2. In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers.
  3. Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350° for 25-30 minutes or until peppers are tender. Yield: 2 servings.
Originally published as Traditional Stuffed Peppers in Taste of Home June/July 2004, p49

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MY REVIEW
amyzimmerman User ID: 1647236 146675
Reviewed Aug. 26, 2014

"Loved them! Substituted red peppers and mixed brown rice, instead. I'll defiantly make these again."

MY REVIEW
amanues User ID: 5960966 132690
Reviewed May. 2, 2011

"It had okay flavor and the peppers were no where near done in 30 minutes at 350. Even after being parboiled, they were still hard and no where near soft. And it took more than 15 minutes to prep also!"

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