GRAMMA'S STUFFED GREEN PEPPERS
This family favorite has been handed down thru the ages and we've all done our spin on it. Mine is adding carmelized onion. Simply made and cooked on the stovetop.
Provided by Patti Barrett
Categories Beef
Time 2h
Number Of Ingredients 10
Steps:
- 1. Melt 2 tablespoons butter in saute pan. Add onion and saute for 10 minutes or so over medium heat, stirring often. After onions turn translucent, stir only when bottom begins to brown, scraping up browned bits, and allow to brown again. (You may have to cover the pan for a bit if the onions start to dry out) Repeat until onions take on a deep golden color and are quite soft. They will have reduced considerably.
- 2. Meanwhile, add to a medium bowl the beef, rice, slightly beaten egg, seasoned salt and ketchup.
- 3. When onions have cooked and cooled slightly, add them to the beef mixture. Combine well with wooden spoon or by hand.
- 4. Wash green pepper, dry, slice the very top off and clean insides of seeds and membrane.
- 5. In medium stock pot sized to hold the peppers you've filled, add can of diced tomatoes and can of tomato soup (no water yet). Stir to combine. Bring to a slow boil over medium heat.
- 6. Fill peppers with beef mixture to within a 1/4" of top. Add to pot all standing upright. Add enough water to cover the peppers at least by 1/3, but no more than a soup can full. Cook covered on high simmer for about 30 minutes, then move the peppers around to balance the cooking speed, or onto their sides if there's room. Cook for at least one hour total and up to an hour and a half.
- 7. Serve on a plate, split in half covered with diced tomato and some sauce. Crusty french loaf or rye bread is a great side as well as mashed potatoes. You can also spread this meal farther by adding kielbasa chunks to the cooking pot. Another favorite addition is a can of sweet kraut along with the tomato and soup.
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Albert Sawyer
[email protected]This recipe is a keeper!
Grace Bergin
[email protected]Thank you for sharing this recipe!
Mohammed Kamal
[email protected]I will definitely be making these peppers again and again.
Frans Nakanyala
[email protected]These peppers are a delicious and healthy meal that the whole family will enjoy.
Jasmine Morson
[email protected]I would highly recommend this recipe to anyone who loves stuffed green peppers.
Cat s
[email protected]This is a great recipe for beginners. It is easy to follow and the peppers turn out delicious.
Scott Galiszewski
[email protected]These peppers are also a great way to use up leftover rice and vegetables.
Nijesh Shrestha
[email protected]I love that this recipe is so versatile. I can use different types of ground meat, vegetables, and spices to create different flavor combinations.
riley Schramm
[email protected]These peppers are perfect for a weeknight meal. They are quick and easy to make, and they are always a crowd-pleaser.
Rayhan islam
[email protected]I made these peppers for a potluck and they were a big hit. Everyone loved them!
Amina Benini
[email protected]My family loved these peppers. They are now a regular in our dinner rotation.
Faraz Butt
[email protected]These peppers were so easy to make and they turned out so good!
Okoro Chinenye
[email protected]I will definitely be making this recipe again.
Tshiamo Tshimomo Ntsheno
[email protected]These stuffed green peppers were delicious! The filling was flavorful and the peppers were cooked perfectly.
king Fahad
[email protected]This was my first time making stuffed green peppers, and I'm so glad I tried this recipe. It was easy to follow and the peppers turned out amazing. My husband and kids loved them!
Allison Jane
[email protected]I love stuffed green peppers, and this recipe did not disappoint. The peppers were tender and the filling was delicious. I especially liked the addition of the rice, which made the dish more filling.
Teagyn Burggraff
[email protected]These stuffed green peppers were a hit with my family! The filling was flavorful and the peppers were cooked perfectly. I will definitely be making this recipe again.