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Mom's Stuffed Peppers


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  • Red or yellow peppers, tops cut off and seeded
  • 1 lb. ground chuck
  • 1 T. uncooked rice
  • 1/2 pkg. Lipton's Onion Soup
  • 1 egg
  • salt and pepper, to taste
  • 1 can stewed tomatoes
  • lemon juice, to taste
  • sugar, to taste



Step 1

Combine meat, rice, soup mix, egg and salt. Fill peppers with mixture and generously sprinkle with pepper. Pour tomatoes over the top and season with lemon juice and sugar to taste (sweet and sour). Bake at 350 for about an hour or until meat thermometer reaches 180. Watch carefully after 430 minutes and add water if the tomatoes thicken too much.

Serve with potato puffs.


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