Classic Stuffed Peppers
📜 Collection: JillCollection | ✍️ Attribution: Unknown | 📂 Category: Entrees A clever variation on classic cabbage rolls featuring tender bell peppers stuffed with savory ground beef. Slow-cooked in a sweet-and-sour tomato sauce, this dish is even better when served the next day.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour 30 mins | None | 4-6 stuffed peppers |
🔪 Key Equipment
- Large pot
- Knife
- Cutting board
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 to 6 | Green Peppers or Red Peppers | Tops sliced off, seeded and membranes removed |
| 1 batch | Meat Filling (from Cabbage Rolls recipe) | Prepared |
| 1 batch | Tomato Sauce (from Cabbage Rolls recipe) | Prepared |
| 1 whole | Onion | Sliced |
| Optional | Cooked Rice | To add to the meat mixture |
| For Serving | Mashed Potatoes | Warm |
Instructions
Step 1: Preparation and Filling
- Prepare the meat filling and tomato sauce according to the Cabbage Rolls recipe. For this variation, you can optionally add a little cooked rice to the meat mixture to make it go further.
- Wash the 4 to 6 green peppers or red peppers. Slice the tops off and set them aside. Remove all seeds and membranes from the inside of the peppers.
- Loosely fill each pepper with the meat mixture. Do not pack it in tightly, then place the reserved pepper tops back onto the stuffed peppers like little “caps.”
Step 2: Stovetop Cooking
- Arrange the stuffed peppers in a large pot suitable for the stovetop.
- Add the 1 whole onion, sliced to the pot and pour the tomato sauce around the peppers.
- Cook on the stovetop over low heat for about 1.5 hours, until the peppers are fork-tender and fragrant.
Step 3: Cooling and Serving
- Allow the dish to cool, then refrigerate (author notes it is even better the next day).
- To serve, reheat slowly on the stovetop. Serve each pepper in a bowl alongside warm mashed potatoes.
💡 Make-Ahead & Storage: Store sealed in the refrigerator for up to 4 days; this dish tastes even better the next day after the flavors meld.
Original Recipe Scan
