Stuffed Green Peppers
Recipe: #753
October 18, 2011
Categories: Ground Beef, Peppers Game/Sports Day, Sunday Dinner, High Protein, Beef Dinner, Ground Beef Dinner, more
"My Aunt Virgie used to make this and we would have mashed potatoes, sour cream cucumbers, and fresh bakery bread with it. A great meal that we all enjoyed together! She never used a recipe so I tried to make it as close to what I remembered and came pretty close. For stuffed cabbage I also follow this recipe and omit the green peppers. This recipe does go together quickly and hope you enjoy the stuffed peppers as much as my family does."
Ingredients
Nutritional
- Serving Size: 1 (641.2 g)
- Calories 904.6
- Total Fat - 38.7 g
- Saturated Fat - 11 g
- Cholesterol - 145.5 mg
- Sodium - 653.6 mg
- Total Carbohydrate - 90.3 g
- Dietary Fiber - 9.1 g
- Sugars - 56.2 g
- Protein - 52.5 g
- Calcium - 358.2 mg
- Iron - 9.5 mg
- Vitamin C - 69 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a large mixing bowl add the ground chuck, onion soup mix, uncooked rice, ketchup, dry mustard, black pepper, lemon pepper, garlic pepper, and parsley. Dampen clean hands and mix together all ingredients until well combined.
Step 2
Slice rinsed green peppers in half and clean out seeds. Spray a dutch oven with non-stick cooking spray. Fill pepper halves with approximately 2 heaping tablespoons of the meat mixture and place in bottom of dutch oven. Continue until peppers are all filled. With remaining meat mixture continue making meatballs and lay carefully on top each other.
Step 3
Pour V8 juice over meatballs adding tomato sauce and crushed tomatoes. Using a spoon spread tomato paste over top and sprinkle red pepper flakes, onion flakes, garlic flakes, and sugar.
Step 4
Over medium low heat cook for approximately 1 hour or until meatballs are cooked through.
Tips
No special items needed.