Delicious Stuffed Peppers
- 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
- 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!!!
Janelle is a Christian, a Wife, a 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 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?
These look delicious but since I live in Canada I need to know the size of the tomato soup so I can make them.
You did not say what to do with extra meat. I just made meat balls an cooked with the stuffed peppers. Seemed like the logical thing to do. Thanks an hope the recipe turns out.
This is the way I was taught to make stuffed peppers I Pittsburgh PA. And when you have extra meat & make them into balls & cook them, these are called porcupine balls!
This sounds wonderful. But can you specify how big a large can of tomato soup is ? How many oz? Thanks !!
If you have a wheat / gluten allergy, the Campbells tomato soup is not an option. Could tomato sauce be used instead?
I too am wondering what size can of soup. Is it the 26 oz Family Size? When I compare it to what’s beside it, that’s what it appears to be.
This recipe is a keeper! Thanks for sharing. My husband loves it. Second time we made it.
I used a small 10 1/2 oz can of the tomato soup & still had some leftover. That’s because I slathered sauce everywhere so I wouldn’t waste it.Depending on how much meat you want in your peppers, you could easily make 5 w/this recipe.
I followed ur directions and peppers r now in the oven hopefully they turn out as good as they look. Very similar to peppers I use to make they were good hopefully these r even better
just made these, your directions aren’t clear. You have to cook the hamburger meat before you stick it in the oven or you’re going to be eating raw meat. Nasty..
If you cook them in the oven for an hour at 350 – they should be fully cooked. No pre-baking needed. 😉
Meat cooks after 1 hour on the oven, and is delicious, far from nasty.
It’s know different from making meatloaf and baking it in the oven
Market district breadcrumbs and Heinz ketchup. . you must be from the Pittsburgh area 🙂
I make this almost the same way but when the peppers are done cooking I remove them to a platter and mix a dollop of sour cream with the tomato sauce. It mellows out the sauce. Serve with mashed potatoes. Yum!
I’d like to freeze some of these. Do you think it would be better to cook and freeze or freeze uncooked?
I’ve been looking for a good stuffed pepper recipe. I halved it bc my husband hates peppers. He said they smelled great and so he tried them. Now, it is in our regular meal rotation – he even asked me if I could make them this week. I did use red, yellow and orange peppers instead of green – he seems to like the milder flavors. Thanks for this recipe!
Nice recipe. I added a few steps and thought I’ld share it. For my sauce I used a can of roasted crushed tomatoes, 16 oz, 16 oz of V8 unsalted,1 beef bouillon cube, 2 T of Heinze ketchup, o couple of turns of black pepper, 1/2 t, 1 t roasted garlic powder, 2 t of onoion powder. Mix all ingredients except the V8 into the bowl used to mix the meat in (to get al the goodness in the bowl). Ladle 4T of the tomatoe mix onto each of the 6 Pepper halves. Any extra meat I made meat balls and placed them (6) into the baking dish to keep all the Peppers level. Then I add the V8 to the bowl with the remaining liquid and pour of the meat balls and into let it flow down onto the baking dish. I used 1.5 pounds of ground chuck and .5 pounds of ground pork in my meatloaf. Cover with foil and Cook at 365f for 1 hr. Then uncover and add 8 percent of mozzarella and 4 oz of Parmesan cheese and bake for another 25 minutes until the cheese is browned and nice.
Percent means ounces. Sorry
I cooked it for 2 hrs then I added the cheese and continued at 365f for 15 minutes.
Was looking for a new stuff pepper recipe, and browsing Pinterest came across yours! The whole family throughly enjoyed them.
They will now be my new go to stuff pepper recipe!
thoose are good, i made them
Would I be able to modify this recipe for the crock pot? Thanks!
Yes and here’s a recipe for Stuffed Pepper soup made in a crock pot if you prefer it: https://womenlivingwell.org/2012/01/stuffed-pepper-soup-in-a-crock-pot/
Hope this helps,
Not only am I going to make these peppers immediately, but I am dying to know what that side dish is in the picture!!!!
Made this for the second time today and it came out as good as the first time! I use red peppers only because I personally can’t stand the bitterness of the green. I used 5 rather large peppers and really had to stuff them to use up all the meat! I also pre-cooked the peppers for 3 minutes in the microwave – I’ve had stuffed peppers before where they were still so crunchy it took away from the softness of the meat. This is the perfect recipe for stuffed peppers!
I used 6 peppers; 2 red, 2 orange, and 2 yellow. All were very tasty. I did not cut the peppers in half, all the meat fit perfectly in the 6 peppers. I deleted the bread crumbs because of gluten issues. I added some small chunks of each of the peppers (from when I cut the tops off). I will definitely make these again!
Can you replaced tomato juice for v8 juice?
I have made this recipe several times and it’s one of our favorite dishes! Love it…thanx for sharing! I would like to know what the noodle side dish is tho…would like to try it with the peppers…it’s looks good.
Will this be good if frozen? To heat for snother day
I am making these today what size tomato soup do I use?
I used family size. Turned out perfectly.
Delicious! Recipe was exactly what I was looking for!
As the others asked above, what is the noodle looking dish on the side in the photos????? Looks like spaetzle or something…
Never made stuffed peppers any other than my Grandma’s recipe, so I was very reluctant about trying this. FANTASTIC!! Easy, tasty, and appealing!! I did sprinkle shredded Italian cheese on them and popped them under the broiler for a couple minutes.
Can you pre-make and freeze?
I added 1/2 cup whole kernal corn and a dash of Worcester sauce. Definately a keeper. Thanks. I also used homemade spanish rice as I had it on hand
Reminds me of the old-fashioned peppers the way my grandma made them
Wow, so good! These will be on my table for many moons to come. Thank you!
This is one of my go to recipes for stuffed peppers,( I have a Mexican version of this that my family also likes) I love the fact that I don’t have to cook anything before hand… I also have tried your stuffed pepper soup which was amazing!