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I’ve had this recipe of yours for years and needed a new copy, as mine was well worn. I found this recipe and there was no Italian sausage mentioned in this recipe. Did you omit the sausage for a specific reason?
Follow up to previous comment. I’m pleasantly surprised because I love stuffed peppers. These were not greasy, no grease floating out [and I use regular beef, not lean]. However, I didn’t trim the bottoms to level them and there was no way out for any liquid. Adding the seasonings to the mix is a plus; I’ll do that in the future. I also chopped the pepper tops up and added them to the beef mix, and just put ketchup on top. I baked for 40 minutes and the beef was fully cooked. This mix would be wonderful for stuffed cabbage [which I also love]. I’d spice it up a little more next time.
These are in the oven right now but I do have a couple comments before they are done….be sure the peppers you use are big ones. This makes enough filling for six to eight peppers. For four, a good pan size is 8×8. It will be interesting to see how the beef cooks out; the fat from the meat has to go somewhere. I also added the seasoning [including ketchup etc.] in the meat mixture [accidentally] so just topped it with the ketchup.
The ground beef sure made this a disaster. It was overflowing with greasy juice from the beef. Next time I will not be cooking them like that. Also you mention add 1/4 cup of water to the sauce which makes it really runny. These were embarassing to serve. Wondering what I did wrong honestly I followed the recipe…
I haven’t made this yet, but definitely going to try it. This is the way my grand mom made stuffed peppers. Thanks for posting.
These are delicious and I cook them for 10 minutes in my pressure cooker. I also used fresh tomatoes and cut the peppers in half and stuffed them. They freeze well too!
Just terrific. My husband and teen boys loved these peppers. Easy to make and tasty!
My Grandmother used to make a similar recipe and stuff cabbage leaves or peppers. I love both but she used a 29oz can of tomato sauce. 15 oz of it went into the mixture of raw hamburger, cooked rice, 2 eggs, salt pepper and chopped onion. The leftover sauce was mixed with a can or two of chopped tomatoes with chilies to add a kick. Pour it over and bake. So delicious!
I did not prepare this yummy recipe as yet, it looks good and easy to put together. I plan to make this real soon, but I would really like to know if stuffed peppers freeze well?
Hi, Al! Emma here, managing editor for Simply Recipes. I think this should freeze well! The peppers might be a little soft after thawing, but I think that it will still be delicious once you dig in.
I made this recipe vegan. Used 1 can drained, smashed black beans instead of ground beef and only 1 cup cooked rice. It was great and my husband loved it. He said you can make this anytime and you can even serve it to company.
I cook mine in tomato juice it gives them more flavor!
This peppers are wonderful! I changed it up a little and cook the gr beef (organic, grass fed 90% lean) after the onions and garlic and add a other ingredients including fresh oregano. Canned, diced tomatoes with basil, garlic & oregano. Then I add the topping into the meat mixture, stuff peppers and cook for 20 min. Serve with parmesan cheese. I use yellow peppers. Husband loves it!
Yep, that’s dad’s recipe alright.
Sometimes he’d mix half beef, half ground turkey or pork, and mix the Worcestershire, ketchup and Tobasco in with the meat.
Love stuffed peppers!
Can the finished cooked stuffed peppers be frozen?
I don’t see why not!
I just tried Dad’s Stuffed Peppers. I used red peppers, and I also fried some of the red pepper chopped small along with the onion and garlic to go along with the ground meat, oregano and tomatoes. Great recipe. I Thank you ~
Last time I made these I had extra beef mixture so stashed it in the freezer. I’m super happy tonight pulling it out and whipping these up. It looks a little watery and I nuked the peppers instead of parboiling just because I don’t have much time tonight. I love these and always think of you and your dad when I make them. I send a little good mojo out in the universe for you.
I hope it works wth Quinoa instead of Rice…I’m going to try it tonight. Thanks…
Hi Marl, I’ve made stuffed peppers with quinoa (this recipe: http://www.simplyrecipes.com/recipes/cheesy_quinoa_black_bean_stuffed_bell_peppers/) and it’s fabulous. I do recommend adding cheese in with the mix though, quinoa loves cheese.
Tried these tonight, I used Rotel tomatoes with chili (mild) and they were delicious, My husband doesn’t normally like ketchup with meat, but the topping was really good. When you say generous amount of salt and pepper, about how much do you use?
Hi Ginny, it’s really just to taste. I’ll have to check the next time I make them!
Me too with the Rotel
Keep in mind salt can always be added at the table but it can not be removed once added.. for this reason.. I tend to use a little less salt then most recipes recommend and let my guests adjust to taste.
I have made this recipe multiple times and love it! This time after I stuffed the peppers I had more of the meat filling left over, so I sautéed some chopped bell peppers, added them to the meat mixture, and cooked everything exactly the same only inside a pie crust, adding shredded cheese on top for the last 5 mins. Super yummy! (I only had 3 whole bell peppers and some already cut up ones in my fridge)
Great idea Tom!