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stuffed peppers

(2 ratings)
MargRN avatar
Recipe by
Margie Rouzer
@MargRN
Waynesboro, PA

Nothing says summer to our family like stuffed (fresh!) green peppers served with corn on the cob. Mmmmm! I usually have to double or triple the recipe for the size peppers that I use....they are usually HUGE! :) Enjoy!

(2 ratings)
yield 6 serving(s)
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For stuffed peppers

  • 6
    green peppers (whole)
  • 2 lb
    ground beef
  • 2 Tbsp
    chopped onion (or more to taste)
  • 2 c
    soft bread crumbs (i use gluten-free)
  • 1 1/2 pt
    stewed tomatoes (or 6 fresh tomatoes, chopped)
  • 2 tsp
    salt (or to taste)
  • 1/4 tsp
    pepper (or to taste)
  • 1 1/2 Tbsp
    yellow mustard
  • 4 Tbsp
    butter/margarine
  • 1 c
    water

How To Make stuffed peppers

  • 1
    Cut a slice from the top of each pepper; remove seeds and white membrane.
  • 2
    Precook peppers in boiling salted water for 5 minutes; drain.
  • 3
    Meanwhile, brown onion and hamburger in hot skillet, chopping to break up lumps.
  • 4
    Remove from heat; drain. Add bread crumbs, tomatoes, salt, pepper and mustard.
  • 5
    Fill pepper cases with mixture. Dot tops with butter, then replace pepper "caps" to top of stuffed pepper.
  • 6
    Place in baking dish (I find a loaf pan works best to hold them upright) and pour in 1 cup of water into bottom of baking dish.
  • 7
    Bake 375* for 35 minutes.
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