Stuffed Green Peppers

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A hearty, delicious main meal that has most of your nutrition basics and can be lunch or dinner. Serve with a nice garlic bread on the side to dip into the tomato-y sauce. Yum!

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  • 6
  • Average
  • 40 mins
  • 90 mins
  • Average budget

Ingredients

  • 6 extra large green peppers
  • FILLING:
  • 1 pound ground chuck
  • 1/2 pound fresh sausage (unseasoned sausage)
  • 1 cup cooked rice
  • 1 small onion, minced
  • 2 eggs, beaten
  • pepper to taste
  • SAUCE:
  • one large can (28 oz.) chopped tomatoes
  • 2 -15 oz. cans tomato sauce
  • 1 onion chopped
  • 1 stalk celery chopped
  • pepper to taste
  • 2 T. sugar (to counteract tomato acid)

Preparation

Step 1

Wash peppers. Carefully cut around stem about an inch out to form your "lid." Scrape out seeds.

Step 2

Make filling by combining meats, cooked rice, onion, beaten eggs and pepper. Stuff filling into peppers placing pepper's "lid" on top. Set stuffed peppers into deep baking dish.

Step 3

Make sauce by combining chopped tomatoes, tomato sauce, onion, celery, pepper and sugar. Pour sauce over peppers. Bake covered with foil to prevent excessive browning or burning. 350 degrees for 1 1/2 hours.

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Look for nice huge peppers that are not pointed on the bottom and set fairly good on a flat service without falling over.
Make enough to freeze. They can be frozen in zip-lock bags adding a little sauce to each.

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