Menu Enter a recipe name, ingredient, keyword...


Pennsylvania Stuffed Peppers


Google Ads
Rate this recipe 0/5 (0 Votes)
Pennsylvania Stuffed Peppers 0 Picture


  • 11/2 lb ground beef
  • 1 egg beaten
  • 1 cup orzo pasta or instant rice, uncooked
  • garlic salt and pepper to taste
  • 6 green, yellow or red peppers, tops removed
  • 2 10 3/4 oz tomato soup
  • 2 1/2 cups water


Servings 6


Step 1

Mix beef, egg, uncooked orzo or rice and seasoning in a bowl. Stuff peppers lightly with mixture. If any extra beef mixture remains, form into small meatballs. In a slow cooker, blend together soup and water. Arrange stuffed peppers in slow cooker, replace tops on peppers for a nice touch. Place meatballs around the peppers. Lightly spoon some of the soup mixture onto the top of the peppers. Cover and cook on low for 8 - 10 hours.


Review this recipe