Janelle from Comfy in the Kitchen is whipping up her Grandma’s Stuffed Peppers for us today! This is the perfect fall comfort food. My mom made this all the time when I was a kid!
Janelle writes:
Oh, how I have always loved my Grandma Ruth’s Stuffed Peppers- This is one of my hubby’s favorite meals too-He LOVES when I make these. There is no matching the smell of these baking through out the house.
*Scroll down to the bottom for allergy-friendly options (I wouldn’t want anyone to miss out on these!)
Ground chuck, tomato soup, ketchup, bread crumbs, eggs, onion, water, milk, onion powder, parsley, rice, salt and pepper
Sauce: tomato soup, ketchup, onion powder, salt, pepper and water – set aside
Meat Stuffing: ground chuck, bread crumbs, rice, chopped onion, eggs, parsley, milk and 2 Tbsp of tomato soup sauce
Cut and core your peppers
Place them in a 9×13 pan. Grab a handful of meat stuffing and shape into a ball- place inside each pepper.
Cover with the tomato sauce mixture
Cover with foil and bake in a 350 oven for 1 hour
Here you have a delicious Stuffed Pepper meal! Yuuuuuummmmmmm…
(P.S. I love using red and green peppers during the Holiday Season!)
Enjoy!
~Janelle
*Food Allergy Options: Instead of eggs use 1 Tbsp oil, instead of milk use rice milk, instead of bread crumbs use gluten free bread crumbs (or you can process a toasted gluten free waffle) Serve with additional rice and a salad!
Grandma’s Stuffed Peppers
Ingredients
- 4 peppers of your choice
- 2 lbs ground chuck
- 1 large can of tomato soup
- 1/2 cup ketchup
- 1/3 cup water
- 3/4 cup bread crumbs
- 3/4 cup cooked rice
- 1/2 cup chopped onion
- 2 eggs
- 1/4 cup milk
- 1 Tbsp parsley
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Pre-heat oven to 350
- Sauce:In a medium bowl combine tomato soup, ketchup, water, onion powder, salt and pepper. Set aside
- Meat Stuffing: In a large bowl add ground chuck, bread crumbs, rice, eggs, onions, parsley, milk, and 2 Tbsp of the tomato sauce mixture.
- Cut peppers in half vertically and rid the insides of seeds and core.
- Place peppers in a 9×13 pan.
- Grab a handful of meat stuffing and shape into a ball and place inside of each pepper.
- Pour tomato sauce over top and cover with foil. Bake for 1 hour.
Thank you Janelle for a fabulous fall recipe!!!
Walk with the King, 
Janelle is a Christian, a Wife, a Stay at Home Mom of 3 young children and a proud- to- claim- it “Foodie”. She absolutely loves to cook and typically has an audience of 3 children, pulled up on chairs, taking turns pouring ingredients into bowls. Her spiritual gifts are a mix of “hospitality and evangelism” and is here in the center of God’s will hoping to help you get a little more “comfy in your kitchen”! You can find her displaying step-by-step photos of her recipes, giving devotionals,and sharing meal ministry stories on her blog.
You can follow Janelle’s blog at ComfyInTheKitchen.com Every Friday she has a recipe link-up for bloggers – you gotta check it out!
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I love stuffed peppers! My Sicilian grandma used to make them for grandpa and I couldn’t stand them. But now that I’m an adult with a husband of my own I can’t help but remember those smells of beef and rice in the kitchen. Great post!
Wow, those look sooo delicious! Thanks for the recipe!
I think I will make this next weekend for my husband. He LOVES stuffed peppers and it’s nice that with this recipe, you don’t have to cook them ahead of time.
With the arsenic rice thing going on we are not eating rice right now. Could we just skip the rice, or substitute something else?