STUFFED ONIONS & GREEN PEPPERS Recipe

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My husband has always loved the Stuffed Green Pepper mixture but hated the Green Pepper. The peppers always seem mushy after baking. Being we both love onions I decided to try stuffing Onions. I made these with great results and requests for seconds. To keep the green pepper flavor I still stuff 2 green peppers and place in the center of the onions. I serve this meal with Ranch Mashed Potatoes or Cheese Mashed Potatoes and corn.

Prep time:
Cook time:
Servings: 6 servings
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Ingredients

Cost per serving $2.69 view details
  • 2C. Uncooked Instant White Rice
  • 2 Large Green Peppers, Cored and Seeded
  • 4 large Sweet Onions, Cored
  • 2Lbs. Ground Beef
  • Onion, Diced
  • Green Pepper Tops/Bottoms, Diced
  • California Style Garlic Salt, to taste
  • Seasoned Salt, to taste
  • Ground Black Pepper, to taste
  • 2 (28 ounce) Cans Tomato Sauce
  • 1 (14.5oz.) Can Diced Tomatoes (I love to use Green Pepper, Celery & Onion flavor)
  • Optional – I added 2C. Chopped Cabbage
  • 2 C. Shredded Mozzarella Cheese

Directions

  1. Preheat oven to 350 degrees. Cut the tops/bottoms off the bell peppers and clean out the seeds and membrane. **I save the green pepper tops/bottoms and dice up as much of it as I can and add that to my meat mixture.** Clean and peel your onions, core them out to where you have only 2 possibly 3 layers of onions. **I also use the onion parts that I have cored, and dice them into my meat mixture.** With the onions as well you will not have any bottoms – they will be hollow. I place these in a deep roaster. In a large mixing bowl, combine ground beef, rice, diced onion, green pepper and seasonings, mix well. You can pour some of the tomato sauce into the meat mixture, this tends to make the meat juicy or you can leave it as is for a bit of a drier mixture. (I’ve done it both ways and to us both are good). Stuff the peppers and onions – if you have any mixture left over I make them into tennis ball size meatballs and place in the roaster, I also find I have pieces of onions and green pepper left over I add them to the roaster as well. Pour the remaining tomato sauce and diced tomatoes over the peppers and onions. Cover and bake for 45 minutes. Stir the sauce around and add cabbage. Then bake for 15 - 30 more minutes. Make sure your meat mixture is done. Then sprinkle mozzarella cheese over the top of each stuffed pepper. Return to the oven and bake until cheese is melted, approximately 5 to 10 minutes.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 712g
Recipe makes 6 servings
Calories 800  
Calories from Fat 310 39%
Total Fat 34.48g 43%
Saturated Fat 14.63g 59%
Trans Fat 0.0g  
Cholesterol 125mg 42%
Sodium 1840mg 77%
Potassium 1685mg 48%
Total Carbs 77.27g 21%
Dietary Fiber 7.2g 24%
Sugars 19.14g 13%
Protein 45.69g 73%
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Comments

  • John Spottiswood
    April 2, 2009
    Looks good Kim. I've saved to my Try Soon folder. Hopefully next week!

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