Stuffed Bell Peppers "Old Time Favorite"

Stuffed Bell Peppers is a dish I remember so well growing up. My mother used to make them all the time. The only difference is she made a roux with flour and butter and used tomato sauce to make a homemade gravy to pour all over the the peppers. My version is more simplified and utilizes tomato soup instead of a homemade gravy. Now, don't get me wrong my mothers homemade gravy is the best but I just can't make it right. No worries in the end both recipes taste almost exact it's just that my version is so much easier. I got this recipe a long time ago from my mother in law at the time. She was a awesome cook, so it was no surprise that these stuffed peppers would be anything but delicious. The first step in making a great stuffed bell pepper recipe is picking your peppers.

When buying peppers at the grocery store or farmers market, always remember to look for firm and brightly colored peppers-they shouldn't feel soft or have that slightly wrinkled look. Store them at 45-50 degrees-I store in the refrigerator, and if they are fresh they should last up to a week stored in plastic bags-sometimes longer. Of course the sooner the better in using the peppers. Some people stuff their bell peppers with just a meat mixture. My mothers recipe and my version use meat and seasoned white rice. I add some of the tomato soup to the rice, my mother just did plain rice and meat. I think the addition of the tomato soup gives it a nice flavor. These peppers are so tasty it is so hard not to try and eat two in one sitting, I never can because they are so filling, that's OK that just leaves more for leftovers the next day.
Do you have a favorite meal your mom use to make, that you make for your family?

These are the ingredients you will need:
5-6 Green Bell Peppers, Ground Beef, 2 Cans Condensed Tomato Soup, fresh garlic, Salt & Pepper, Onion, White Rice and Worcestershire sauce. Shredded cheddar cheese optional. (garlic and onion powder not pictured)


Cut off the tops of the bell peppers and remove all the membrane and seeds.



rinse them out and place on a paper towel.



now we are going to steam the peppers. Fill a large pot with water about half way, add some water to the inside of the peppers.


cover and bring to a boil and then reduce the heat to about med. You want them on a low simmer. This will steam the peppers. Steam for about 20 - 30 minutes.



While the peppers are steaming start browning the ground beef with the onion and garlic. When the ground beef if completely cooked, drain off any grease.




Prepare your rice. I used 1 1/2 cups long grain rice to 3 cups of water. I am using my microwave rice cooker, it is so much easier and comes out perfect every time.




add the cooked rice to the meat mixture, season with salt, pepper. Or a little pepper and garlic and onion powder. (not pictured), mix well.


when the time is up using tongs remove each of the pepper from the pot.




Add one can tomato soup. (do not add any water) gently mix together with the meat mixture.




start stuffing the meat mixture into each bell pepper.



Place the tops back on the peppers and place them in a 9 x 13 on baking dish. I add a little bit of water to the bottom of the pan. I don't know why but that is what my mom used to do.



Cover with foil and bake in a 350 degree oven until the peppers are tender and heated through.




I added a bit of shredded cheese to a few of the peppers before baking. I think it adds a great flavor.



umm this is what the inside looks like.

Stuffed Bell Peppers

4-5 large Green Bell Peppers
2 - Cans Condensed Tomato Soup
1 - lb Ground Beef
2 - 3 - Cups Long Grain Rice, cooked
(I used 1 1/2 cup rice to 3 cups water)
1/2 onion, chopped
1 clove garlic
salt/pepper
onion powder (to taste)
garlic powder (to taste)
1 - tsp Worcestershire sauce
shredded cheddar cheese, optional

Cut off the tops of the bell peppers and remove all the membrane and seeds. Rinse peppers under cold water and place on a paper towel. You will need to steam the peppers a bit before stuffing and baking. To steam, fill a large pot with water about half way. Add some water to the inside of the peppers. Cover and bring to a boil and then reduce the heat to about low/medium. You want them on a low simmer. This will steam the peppers. Steam for about 20 - 30 minutes. While the peppers are steaming start browning the ground beef with the onion and garlic. When the ground beef if completely cooked, drain off any grease. Prepare and cook the rice. I used 1 1/2 cups long grain rice to 3 cups of water. Add the cooked rice to the meat mixture, season with salt and pepper or just pepper and a little garlic and onion powder. (not pictured), mix well. When the time is up using tongs, remove each of the pepper from the pot. Add one can tomato soup. (do not add any water) gently mix together with the meat mixture. Start stuffing the meat mixture into each bell pepper. Place the tops back on the peppers and place them in a 9 x 13 on baking dish. I add a little bit of water to the bottom of the pan. I don't know why but that is what my mom used to do. Cover with foil and bake in a 350 degree oven until the peppers are tender and heated through. I added a bit of shredded cheese to a few of the peppers before baking. I think it adds a great flavor.



Tomato Sauce Gravy

With the second can of soup I just add it to a small pot. Add the 1 tsp Worcestershire sauce and mix. Cook until heated through. Pour over the cooked peppers when you are ready to serve. If you don't like a lot of sauce on top of the peppers just add about a can and a half to the rice and meat mixture. Then just save a half of can for the sauce to top the peppers when served make sure to only use 1/2 tsp Worcestershire sauce if you only use half of the can.




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