Stuffed Peppers

Stuffed Peppers is one of the first recipes that my mother taught me how to make and is a family favorite. As I was making this for dinner a few nights ago, my husband walked in the door from work. Before he came in the kitchen I could hear him say, “It smells good in here!”  He came over to the stove and lifted the lid on the pot and said, “I knew it, when can we eat?” And then he kissed me…love that guy!

This is such a comforting meal. A flavorful, beefy mixture stuffed inside of a crisp pepper and cooked slow on the stove in a rich tomato sauce. Stuffed Peppers, much like Stuffed Cabbage Rolls, is a recipe from my Hungarian heritage. My grandmother made these for her family and my mother made them for us. A tradition I’m happy to continue. I always serve this meaty main dish with mashed potatoes and a green vegetable to make it a complete meal. Comforting from the very first bite!

Stuffed Peppers Recipe

What’s needed?

• 2 large green peppers
• 1 1/3 pound ground beef
• 1/2 cup uncooked rice
• 1 egg
• a splash of milk
• 1 small onion, finely chopped
• 1 1/2 teaspoons garlic salt
• 1 teaspoon oregano
• 1/2 teaspoon ground black pepper
• 1/4 cup fresh parsley, finely chopped
• 1 large can tomato juice (V8 juice also works well)
• 1 teaspoon paprika

How to make Stuffed Peppers?

• Wash the green peppers. Cut them in half from top to bottom and remove the stems and seeds. Set them aside. Put the next 9 ingredients in a large bowl and mix until blended. Fill each pepper half with the ground beef mixture.

• Place the stuffed peppers in a Dutch oven on the stove top.  I always make a few meatballs without pepper for those in the family who prefer it that way.

• Pour the tomato juice over the stuffed peppers until they are just covered. Sprinkle one teaspoon of paprika over the peppers.

• Cover with a lid and simmer over medium heat for about 45-50 minutes, until meat is no longer pink and meatballs are cooked through. Add another pinch of salt and some fresh ground pepper to finish at the end of cooking. Recipe makes 6 servings.

I served the stuffed peppers with mashed potatoes and green peas. We always use the flavorful tomato sauce over the potatoes and meat. It really ties it all together.

How to make Stuffed Peppers in the slow cooker?

This recipe is easily made in the slow cooker. Prepare the recipe just as instructed, except you will place the stuffed peppers in a 5-quart slow cooker. Pour the tomato juice over all until they are nearly covered. Sprinkle one teaspoon of paprika over the peppers. Cover the slow cooker and heat on high for 6 hours. Salt and pepper them to taste. Serve them with your favorite side dishes and enjoy this slow-cooker version of Stuffed Peppers.

For more comforting recipes, check out these main dishes:

• Roasted Chicken and Vegetables
• Mediterranean Stuffed Peppers
• Easy Stuffed Pasta Shells
• Spanish Rice with Smoked Sausage

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Stuffed Peppers

Stuffed Peppers are made with a flavorful, beefy mixture stuffed inside of a crisp pepper and simmered in a rich tomato sauce.

Servings: 6 servings

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

Ingredients 

• 2 large green peppers
• 1 1/3 pounds ground beef
• 1/2 cup rice, uncooked
• 1 large egg
• 2 tablespoons milk
• 1 small onion, finely chopped
• 1 1/2 teaspoons garlic salt
• 1 teaspoon oregano
• 1/2 teaspoon ground black pepper
• 1/4 cup fresh parsley, finely chopped
• 32 ounces tomato juice, V8 juice also works well
• 1 teaspoon paprika

Instructions 

• Wash the green peppers. Cut them in half from top to bottom and remove the stems and seeds. Set them aside. Put the next 9 ingredients in a large bowl and mix until blended.
• Fill each pepper half with the ground beef mixture.
  
• Place the stuffed peppers in a Dutch oven on the stove top.  I always make a few meatballs without pepper for those in the family who prefer it that way.
• Pour the tomato juice over the stuffed peppers until they are just covered. Sprinkle 1 teaspoon of paprika over the peppers.
  
• Cover with a lid and simmer over medium heat for about 45-50 minutes, until meat is no longer pink. Add another pinch of salt and some fresh ground pepper to finish at the end of cooking. Serve with mashed potatoes for a truly comforting meal. Recipe makes 6 servings.
  

Equipment

• 1 Dutch oven, or a 5-quart slow cooker

Notes

How to make Stuffed Peppers in the slow cooker?

This recipe is easily made in the slow cooker. Prepare the recipe just as instructed, except you will place the stuffed peppers in a 5-quart slow cooker. Pour the tomato juice over all until they are nearly covered. Sprinkle one teaspoon of paprika over the peppers. Cover the slow cooker and heat on high for 6 hours. Salt and pepper them to taste. Serve them with your favorite side dishes and enjoy this slow-cooker version of Stuffed Peppers.

Nutrition

Calories: 372kcalCarbohydrates: 23gProtein: 22gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 103mgSodium: 682mgPotassium: 796mgFiber: 2gSugar: 8gVitamin A: 1317IUVitamin C: 76mgCalcium: 67mgIron: 3mg