Stuffed Green Peppers

May 16, 2014Teresa

I love my Mom’s Stuffed Green Peppers recipe! The flavors are a  tiny bit sweet and sour that I’ve always enjoyed. This is an old family recipe that we have eaten for a long, long time. My mom used to make these all the time when I was growing up. She used to use Minute Rice, which is actually preferable over higher quality rice (unless you precook it). Minute Rice cooks much faster and I recommend that for anyone who’s in a hurry!

Stuffed Green Peppers have a couple of tablespoons of brown sugar sprinkled lightly over the top of all the peppers before baking. This provides a slightly sweet and sour taste that’s quite wonderful. I also use a very lean 96% ground beef mixture for this recipe so the peppers don’t end up with a lot of grease.

I use a ketchup that’s gluten free and doesn’t have all the preservatives or high fructose corn syrup that some ketchups have. For a little more pizazz you can also substitute spaghetti sauce for the plain tomato sauce in the recipe–although spaghetti sauce wasn’t available commercially when Mom used to make this for us when we were growing up.

I made this recipe frequently when we were first married, especially anytime we had gardens because the bell peppers were inexpensive and it was such a quick and easy recipe to prepare when our kids were young. I spent very little time in the kitchen and had a wonderful meal ready in an hour to an hour and a half.

Whenever green peppers went on sale during the summer for about 50 cents a piece, I would usually stock up and plan to put Stuffed Green Peppers on the menu. I never minded eating the peppers as well as the filling.

If you’re looking for a tasty Stuffed Bell Pepper recipe, then give this one a try. It’s easy and satisfying, slightly sweet, and very filling.

Stuffed Green Peppers - IMG_6781.jpg

Stuffed Green Peppers has always been a family favorite.

Stuffed Green Peppers - IMG_1588.jpg

This old-fashioned recipe is easy and delicious.

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I slow cook the peppers in the oven about an hour and a half to ensure the rice is cooked sufficiently.

Here’s what I did.

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These are the ingredients I used for this recipe. I use a 96% lean ground beef. I also recommend using minute rice or brown minute rice as it cooks more quickly. (Otherwise, if you want to use a high quality rice, you will need to precook it first).

Stuffed Green Peppers - IMG_1573.jpg

Cut off the tops of the peppers and remove pulp and seeds. Place cut side down in boiling water and parboil about 5 minutes. Remove from pan to cool slightly.

Stuffed Green Peppers - IMG_1574.jpg

Meanwhile, mix stuffing for bell peppers. Place the ground beef, rice and diced onions in a mixing bowl. I add enough ketchup to moisten the ingredients so they will stick together. Start with about 1/2 cup. (I highly recommend using either Minute Rice or pre-cooking whole grain brown rice if you wish to use it).

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Mix ingredients with your hands until well mixed.

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Stuff peppers with raw meat mixture.

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Pour a can of tomato sauce over top of peppers. I added a tiny bit of water, but you don’t need to do this. You won’t need to add much if you’re using Minute Rice.

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Sprinkle brown sugar over top of each pepper, as desired. Cover with lid and bake at 350.

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Bake at 350 for about one hour if using Minute Rice. If you want to use a healthier brown rice, the bell peppers can be cooked in about an hour also, if you pre-cook the rice.

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This picture shows what the stuffing looks like after cooking.

Here’s the recipe.

STUFFED GREEN PEPPERS

(Recipe adapted from my mom, Helen Mattis, Titusville, FL)

Print Recipe
Stuffed Green Peppers BigOven - Save recipe or add to grocery list Yum
Old-fashioned family recipe where green peppers are stuffed with a filling of beef, rice, onion and ketchup. Then it's topped with tomato sauce and brown sugar and baked to perfection. This recipe is gluten free if you purchase gluten free ketchup.
Cuisine American
Prep Time 15 minutes
Cook Time 90 minutes
Servings
Ingredients
Cuisine American
Prep Time 15 minutes
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Cut tops off peppers and remove pulp and seeds.
  2. Place in roaster pan with about 1-2 inches water.
  3. Cover with lid and parboil cut-side down for about 5 minutes.
  4. Mix uncooked ground chuck, rice, onion and ketchup to a mixture that sticks together.
  5. Start with about ½ cup ketchup, and add another ½ cup if you think you need it to make it moist enough.
  6. Stuff peppers with this mixture.
  7. Place stuffed-side up in roaster (you may want to spray it with cooking spray first).
  8. Pour can of tomato sauce over top.
  9. Pour about one-quarter cup of water into the bottom of the roaster pan.
  10. Place about 1 heaping tablespoon of brown sugar on top of each stuffed pepper.
  11. Cover with lid and bake in 350° oven for about one hour until beef and rice is cooked through.
Recipe Notes

NOTE: If you use ground beef with a high percentage of fat, the recipe will turn out too greasy.

NOTE: If you use Minute Rice the recipe will cook in about 1 hour.

NOTE: You can eliminate the water in the recipe if you desire.

NOTE: If you want to use a whole grain brown rice in the recipe, it would really be better if you pre-cook the rice, or it will take too long to cook.

NOTE: This recipe has a slightly tangy sweet and sour taste. It does not have the standard ketchup-only flavored sauce used in many Stuffed Green Pepper recipes.

NOTE: I used one heaping tablespoon of brown sugar on each stuffed pepper. But if you don't want a slightly sweet taste, then use 1 teaspoon over each pepper.

© Can’t Stay Out of the Kitchen

 

[b]Stuffed Green Peppers[/b]
Recipe Type: Beef Main Dish
Cuisine: American
Author: Teresa Ambra adapted from my mom, Helen Mattis, Titusville, FL
Prep time:
Cook time:
Total time:
Serves: 6
Old-fashioned family recipe where green peppers are stuffed with a filling of beef, rice, onion and ketchup. Then it’s topped with tomato sauce and brown sugar and baked to perfection. This recipe is gluten free if you purchase gluten free ketchup.
Ingredients
  • 6 large green peppers
  • 1 to 1 ½ lbs. ground chuck (I prefer 96% lean ground beef)
  • 1 cup uncooked rice (instant rice works the best)
  • ½ cup chopped onion
  • about 2/3 cup ketchup
  • 15-oz. can tomato sauce or spaghetti sauce for a richer flavor
  • brown sugar, about 1 heaping teaspoon for each pepper (I use 1 heaping TABLESPOON)
Instructions
  1. Cut tops off peppers and remove pulp and seeds.
  2. Place in roaster pan with about 1-2 inches water.
  3. Cover with lid and parboil cut-side down for about 5 minutes.
  4. Mix uncooked ground chuck, rice, onion and ketchup to a mixture that sticks together.
  5. Start with about ½ cup ketchup, and add another ½ cup if you think you need it to make it moist enough.
  6. Stuff peppers with this mixture.
  7. Place stuffed-side up in roaster (you may want to spray it with cooking spray first).
  8. Pour can of tomato sauce over top.
  9. Pour about half to three-fourths of a sauce can of water over top.
  10. Place about 1 heaping tablespoon of brown sugar on top of each stuffed pepper.
  11. Cover with lid and bake in 350° oven for 1 to 1 ½ hours until beef and rice is cooked through.
Notes
If you use ground beef with a high percentage of fat, the recipe will turn out too greasy.[br][br]If you substitute Minute Rice for the brown rice the recipe will cook in about 1 hour.[br][br]You can eliminate the water in the recipe if you desire.[br][br]If you want to use a whole grain brown rice in the recipe, it would really be better if you pre-cook the rice, or it will take too long to cook.[br][br]This recipe has a slightly sweet and sour taste. It does not have the standard ketchup-only flavored sauce used in many Stuffed Green Pepper recipes.[br][br]I use one heaping tablespoon of brown sugar on each stuffed pepper. But if you don’t want a slightly sweet taste, than use 1 teaspoon.
Stuffed Green Peppers - IMG_1589.jpg

If you use a gluten free ketchup, this recipe can be completely gluten free.

Stuffed Green Peppers - IMG_1592.jpg

We love the sauciness of this recipe. If you have a vegetable garden and you’re growing bell peppers, this is a great recipe for that.

Stuffed Green Peppers - IMG_1601.jpg

We’ve always loved Stuffed Green Peppers and believe you will too!

You may also enjoy these delicious recipes!

Stuffed Pepper Casserole

Stuffed Pepper Casserole - IMG_4192

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Brussels Sprouts with Pecans and Cranberries | Can't Stay Out of the Kitchen | this spectacular side dish is perfect for #FathersDay & other #holiday menus. It's crunchy and delicious without being bitter. #brusselssprouts #craisins #glutenfree #vegan

Cabbage Roll Soup

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Print Recipe
Stuffed Green Peppers BigOven - Save recipe or add to grocery list Yum
Old-fashioned family recipe where green peppers are stuffed with a filling of beef, rice, onion and ketchup. Then it's topped with tomato sauce and brown sugar and baked to perfection. This recipe is gluten free if you purchase gluten free ketchup.
Cuisine American
Prep Time 15 minutes
Cook Time 90 minutes
Servings
Ingredients
Cuisine American
Prep Time 15 minutes
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Cut tops off peppers and remove pulp and seeds.
  2. Place in roaster pan with about 1-2 inches water.
  3. Cover with lid and parboil cut-side down for about 5 minutes.
  4. Mix uncooked ground chuck, rice, onion and ketchup to a mixture that sticks together.
  5. Start with about ½ cup ketchup, and add another ½ cup if you think you need it to make it moist enough.
  6. Stuff peppers with this mixture.
  7. Place stuffed-side up in roaster (you may want to spray it with cooking spray first).
  8. Pour can of tomato sauce over top.
  9. Pour about one-quarter cup of water into the bottom of the roaster pan.
  10. Place about 1 heaping tablespoon of brown sugar on top of each stuffed pepper.
  11. Cover with lid and bake in 350° oven for about one hour until beef and rice is cooked through.
Recipe Notes

NOTE: If you use ground beef with a high percentage of fat, the recipe will turn out too greasy.

NOTE: If you use Minute Rice the recipe will cook in about 1 hour.

NOTE: You can eliminate the water in the recipe if you desire.

NOTE: If you want to use a whole grain brown rice in the recipe, it would really be better if you pre-cook the rice, or it will take too long to cook.

NOTE: This recipe has a slightly tangy sweet and sour taste. It does not have the standard ketchup-only flavored sauce used in many Stuffed Green Pepper recipes.

NOTE: I used one heaping tablespoon of brown sugar on each stuffed pepper. But if you don't want a slightly sweet taste, then use 1 teaspoon over each pepper.

© Can’t Stay Out of the Kitchen

11 Comments

  • java

    September 3, 2016 at 10:00 am

    Loved these (well I don’t eat the pepper, but still, loved them!) Used cooked arborio rice – next time I won’t add the water, because they were a bit too wet. LOVED the sweet&sour flavor. I only had 5 peppers, so baked the leftover filling in a single serving lidded casserole without added water and it was PERFECT! Thank you!

    1. Teresa

      September 3, 2016 at 4:18 pm

      Hi, Java. Yes, I think if you want to use a high quality rice in this recipe it’s better to pre-cook it. I’m so glad you enjoyed the recipe. We’ve always liked the slightly sweet and sour flavor of my Mom’s recipe.

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  • Suzanne

    August 30, 2014 at 6:28 pm

    Please read my review above.

  • Suzanne

    August 30, 2014 at 6:25 pm

    This recipe did not work on all levels. First, the rice did not cook even though we had plenty of moisture and I cannot figure out why anyone would put brown sugar on top of the peppers. It did not lend a sweet sour, lush mellow taste at all. This was a total failure as my husband was trying to do something different from my tried and true New York Times Cook Book recipe that MY mom has been cooking since the 1960s. This is recipe that obviously needs it’s own nuance as the author has done. It does not replicate at all and would avoid the effort to try. So sorry for my review. We had to order a pizza.

    1. Teresa

      August 30, 2014 at 10:38 pm

      Suzanne, I am so sorry you had difficulty with the recipe and it didn’t turn out the way you hoped. You can use instant rice for this recipe as that seems to cook more quickly. I try to use a healthier brown rice now, but it does have to cook a bit longer than normal. I’m not sure why my mom put brown sugar on her peppers, but we always ate them that way and they did have a subtle sweet and sour flavor. Again, I’m sorry you were unable to enjoy your meal.

      1. Suzanne

        August 31, 2014 at 7:13 am

        The New York Times recipe from the 60s uses precooked rice which you could do with the brown rice for a healthier version. Personally, I do not like sweetness in recipes unless its like a red cabbage recipe with vinegar to counter act the sugar. Thanks for the reply. Better luck next time.

        1. Teresa

          August 31, 2014 at 3:02 pm

          Right! I’d love to try your NYT recipe sometime, Suzanne. And sorry it didn’t work out.

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