Stuffed Peppers
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Stuffing the pepper halves 
Stuffed peppers are a good old fashioned comfort food recipe like mom used to make. But they are also a dish that has been made for centuries all around the world.
In doing some research I found that we make stuffed peppers differently from many of the recipes online. To make this easy, we just use the same recipe that we use for Sue’s Meatloaf and we don’t add rice to the ground beef. We don’t parboil our peppers which saves a step – we don’t like them mushy and they hold together better. We also cut our peppers in half length wise and stuff half of a pepper – this makes them easier to stuff, less likely to tip over, and I think it it gives us a better meat to pepper ratio.
Stuffed Peppers
Category
Other Dishes
Persons
4
Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 hour, 15 minutes
Ingredients
- 1# ground beef
- 2/3 cup milk
- 2/3 cup bread crumbs
- 1/2 cup tomato ketchup
- 1 egg
- 1 onion, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 4 large or 5-6 medium green bell peppers
- Shredded Cheese
Instructions
- Preheat your oven to 375 degrees
- Combine all of the meatloaf ingredients in a medium sized bowl.
- Cut your green peppers in half lengthwise, removing the stem, seeds and ribs inside.
- Using a spoon, fill the pepper halves tightly with the meat
- Place the stuffed peppers in a casserole dish, and add a 1/2 cup of water to bottom of the dish.
- Bake for 40 minutes, and then add some ketchup to the top of each stuffed pepper and sprinkle some cheese on the top of each.
- Bake for another 5-10 minutes until the cheese is melted and starting to brown.