Stuffed Green Peppers
Created by amafor3 on October 18, 2011
- Servings: 6
- Prep Time: 30m
- Cook Time: 1h
- Recipe #753
Ingredients
- 2 pounds ground beef
- 1 packet (2 ounce) dry onion soup mix
- 1 cup uncooked rice
- 2 tablespoons ketchup
- 1 tablespoon dry mustard
- 1 teaspoon black pepper
- 1 teaspoon lemon pepper
- 1 teaspoon garlic pepper
- 1 teaspoon parsley flakes
- 3 large green peppers
- 1 can (6 ounce) tomato paste
- 1 can (8 ounce) can tomato sauce
- 1 can (28 ounce) crushed tomatoes
- 1 can (32 ounce) V-8 juice
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried onion flakes
- 1 teaspoon dried garlic flakes
- 1 teaspoon sugar, or to taste
How to Make
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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.
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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.
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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.
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Step 4: Over medium low heat cook for approximately 1 hour or until meatballs are cooked through.
Nutritional Facts
- 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