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STUFFED GREEN PEPPERS

Stuffed Green Peppers - TSLC

My family loves green peppers.  My twins,  Anne Parker and Leigh Harper, used to eat them right out of the garden when they were little.  I remember taking them into the grocery once when they were about 4 or 5 years old and I bought 3 green peppers to put in some dish.  They were whining and crying and saying, “Is that all you are going to get just 3?”  I usually try to grow a few in the back yard each year and freeze them to use in winter.  I love them stuffed and this is the way I do it.

6 large green peppers or 8 medium, tops removed, seeded (Save the tops to add to stuffing)

1 pound lean ground beef (You could use ground turkey, too)

1 medium onion, chopped

1 teaspoon oregano or Italian seasoning

1 teaspoon Worcestershire sauce

1/2 teaspoon pepper

1/2 teaspoon salt

1/2 teaspoon minced garlic (I used the minced garlic that comes in a jar)

1/2 teaspoon dried basil

1 (4 ounce) can green chilis, drained

1 (14.5 ounce) can diced tomatoes, drain and save the juice

1/2 cup minute rice (can use regular rice but need to cook it first if you do)

1 (4 ounce) can tomato sauce, Optional (I don’t use this with mine)

Cheese for tops of peppers, about 1/2 cup shredded (I used cheddar, you can use whatever you like)

In a large pot of boiling water, after you have removed the seeds and stems, boil the peppers for five minutes to soften them up.  Remove from water and drain on paper towels.  Brown the hamburger, onion, chopped pepper tops and drain if needed.  Add the oregano, Worcestershire sauce, pepper, salt, garlic, basil, green chilis, drained diced tomatoes and minute rice.  Simmer until rice is tender or about 5 minutes.   Fill your peppers with the hamburger mixture. (If you are using the tomato sauce pour it over the filled peppers. Some people like a lot of tomato taste and use the sauce)  Pour the drained tomato juice that you saved from the diced tomatoes into the bottom of your casserole dish.  Bake peppers in preheated 400 degree oven for 20 minutes.  Remove and add shredded cheese to top of each pepper.  Return to oven for five more minutes until cheese melts.  This recipe makes 6 to 8 stuffed peppers. I would cut in half if only making four. Enjoy!

Don’t forget to check out these recipes:

Quick and Easy Hamburger Goulash
Old-Fashioned Beef Stew
Slow Cooker Stew Meat and Limas

 

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28 Responses

  1. First time ever making stuffed peppers. They were awesome!! Thank you so much. I loved the flavor.

  2. try using tomato bisque soup instead of tomato sauce.

  3. Can these be frozen either before cooking or after? It’s only me and my husband and it would be nice to have these all ready prepared.

    • I have never tried freezing them Lorraine but I feel like you could with no problems. I think I would stuff them and then freeze.

  4. Can you use red or yellow bell peppers instead of green ones?

  5. In Stead Of Sauce How About Diced Tomatos

  6. Do u have a recipe for salty or brine pickles

  7. Just cook the rice with the hamburger. If you are using minute rice it will cook in the hamburger drippings.

  8. My stuffed peppers are in the oven as I type…this recipe made it so easy to put together a dish I’ve been wanting to try for a while now (btw i used tomato sauce). The base tasted delish, can’t wait to try the finished product!

  9. I can figure the rest out with this as a starting point. Thank you very much!

  10. I made them last night! They were delicious! I even had a guest beg to take the left-overs. I may try the suggestion of using V-8 juice because I love tomatoe but they were still awesome without! Thanks!

  11. I made this recipe just like it stated. I couldn’t believe how easy it was. It looks so delicious I can’t wait until dinner, Yum.

  12. Loved your stuffed pepper recipe I fixed it tonight and didn’t change it by much just left out the green chilies. It was a big hit here! Thanks for sharing!

  13. I like this recipe. Looks very delicious.

  14. We love stuffed peppers I do them all the time lots of iron very good for u I have not have these peppers like this I’m ttrying them for thanksgiving to thanks

  15. I like using V-8 juice in & over mine. Also use the Uncle Bens rice that you microwave for 90 seconds (many different varieties.)

    • Made a batch last weekend using ground turkey and cooked wild rice, with diced onion and jalapenos. The wild rice gave a really nice ‘nutty’ flavor, and it’s high in fiber too.

    • What a great idea! I love the Uncle Ben’s microwavable rice…think I’ll try it in the stuffed pepper recipe! Thanks!!

  16. Sounds delicious! I love to stuff my peppers w/Lamb and use yellow, red & orange peppers. Also, can cook these in the Crock Pot just cook meat first (I use microwave) and cheat w/the rice w/Uncle Ben’s 90 second heat up.

  17. I made these today, and we loved them!

  18. Never thought of cooking the ingredients first & then stuffing the pepper. This seems so much easier & tastier than mine. Will definitely try.

  19. I have searched and searched and searched and tried and tried and tried so many recipes for stuffed peppers. I have GOT to tell you that this is theeee EEEEZIEST recipe I have ever seen and I cannot wait to make it! I have a feeling that this is gonna be my go-to stuffed pepper recipe! I just happened to get on fb at the very same time that this popped onto my news feed. How fortuitous is that!

  20. These look so good! I can’ t wait to try them.

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