judy's stuffed peppers
(1 rating)
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The best part of this recipe is that there isn't a need to blanch the peppers. I did that for years and found they come out just as good without doing that and, to me, taste even better; more flavorful. My son-in-law puts in requests for these every once in a while. That quite a compliment. Hope you all enjoy them as much.
(1 rating)
yield
6 serving(s)
prep time
30 Min
cook time
1 Hr 30 Min
Ingredients For judy's stuffed peppers
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2 ccooked, white or brown rice
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1 1/2 lblean ground round or ground turkey
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1 mdonion, finely chopped
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6good size green peppers, washed; finely chop the tops to add to the meat mixture
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1 tspgarlic powder
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1 1/2 tspsalt; add more if you like things salty
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1/2 tspground black pepper, or less to taste
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2 tspdried oregano
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2 cantomato soup mixed with water or milk to a gravy consistency
How To Make judy's stuffed peppers
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1Cook the rice and set aside.
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2Cut off the tops of the green peppers and clean out the insides, removing all membranes and seeds.
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3Combine all ingredients, except tomato soup, in large mixing bowl. I use my hands so that everything is well combined.
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4Stuff the mixture into each cleaned out pepper. If you have any left over, you can make meatballs with it.
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5Pour tomato soup mixture over all the peppers and cover with lid or foil.
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6Bake in preheated 350 degree oven for 1&1/2 hours. Test the bottom of the peppers (the thick part) to be sure they're tender. Let stand about 10 mins before serving.
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