Oh, how I have always loved my Grandma Ruth’s Stuffed Peppers- This is one of my hubby’s favorite meals too-He LOVES when I make these. There is no matching the smell of these baking through out the house.
*Scroll down to the bottom for allergy-friendly options (I wouldn’t want anyone to miss out on these!)
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| Ground chuck, tomato soup, ketchup, bread crumbs, eggs, onion, water, milk, onion powder, parsley, rice, salt and pepper |
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| Sauce: tomato soup, ketchup, onion powder, salt, pepper and water- set aside |
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| Meat stuffing: ground chuck, bread crumbs, rice, chopped onion, eggs, parsley, milk and 2 Tbsp of the tomato soup sauce |
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| Cut and core your peppers |
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| Place them in a 9×13 pan. Grab a handful of meat stuffing and shape into a ball- place inside each pepper |
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| Cover with the tomato sauce mixture |
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| Cover with foil and bake in a 350 oven for 1 hour |
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| Here you have a delicious Stuffed Pepper meal! YUUUmmmmm… |
(P.S. I love using red and green peppers during the Holiday Season!)
Enjoy!
~Janelle
*Food Allergy Options: Instead of eggs use 1 Tbsp oil, instead of milk use rice milk, instead of bread crumbs use gluten free bread crumbs (or you can process a toasted gluten free waffle) Serve with additional rice and a salad!
| Grandma’s Stuffed Peppers |
Prep time: 20 mins
Cook time: 60 mins
Total time: 1 hour 20 mins
Serves: 8
Ingredients
- 4 peppers of your choice
- 2 lbs ground chuck
- 1 large can of tomato soup
- 1/2 cup ketchup
- 1/3 cup water
- 3/4 cup bread crumbs
- 3/4 cup cooked rice
- 1/2 cup chopped onion
- 2 eggs
- 1/4 cup milk
- 1 Tbsp parsley
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Pre-heat oven to 350
- Sauce:In a medium bowl combine tomato soup, ketchup, water, onion powder, salt and pepper. Set aside
- Meat Stuffing: In a large bowl add ground chuck, bread crumbs, rice, eggs, onions, parsley, milk, and 2 Tbsp of the tomato sauce mixture.
- Cut peppers in half vertically and rid the insides of seeds and core.
- Place peppers in a 9×13 pan.
- Grab a handful of meat stuffing and shape into a ball and place inside of each pepper.
- Pour tomato sauce over top and cover with foil. Bake for 1 hour.
Wow! Beautiful pictures! My mom made this all the time when I was a kid! Yumo!!!
Courtney
Wow! That seems very yummy hope I find some peppers at the market tommorrow. Blessings from France
My husband picked your recipe out (on Tasty Tuesday)as one that he thinks looks good—and I agree! I posted the Peanutty Chocolate Banana Bread
Thanks Sharee, and thanks to your hubby too! 🙂
How much ground beef do you use?
Elizabeth, I use 2 lbs , bless you!
I look forward to making these – we love stuffed peppers but I have yet to make any that have every turned out. I actually had given up but – I like the looks of this. I think the differance is that you cut the peppers in half. (So the meat mixture will actually cook!)
Jackie- You will do great! Try it!! I love the flavor the peppers give the meat..very simple..and yummy 🙂
Is that white-cheese in the mac n' cheese? Looks good!
JMC, in this photo we have some amish noodles cooked in chicken broth..they are great with the gravy!
I made this tonight for dinner. My daughter and her boyfriend both loved it. I'm glad there are some leftovers for me for lunch tomorrow! Thanks so much for a great meal.
Where can I get the amish noodles you mention? Anywhere in Texas by chance?
Just put these peppers in the oven to bake. Brings back fond memories of my Mom making this recipe for supper!!! Made enough for our family and to send supper to one of our neighbors who is not feeling so well. Thanks for the recipe!!!!
The below question was never answered. Could you answer it now. Thanks.
Where can I get the amish noodles you mention?
I'm sorry! The amish noodles are "Grandma" brand here in Ohio…I am not sure what Texas sells in that way…but you can never go wrong with Kluski noodles which are sold everywhere…just boil in chicken stock and let everything thicken for about an hour…you do not need to drain, just eat as is.
Thanks for posting this recipe Janelle, I have been looking for a stuffed pepper recipe to try and I think I just found one! I just wanted to let you know what an inspiration you have been to me, thank you for taking the time to share your recipes and stories, you truly are a blessing!
Thank you so much Heather…I need your encouragement as much as you need mine 🙂 Bless you! Janelle
Those look and sound soooooo good right now!! Do you really use cooked rice? Couldn’t you use raw if you are baking it that long?
Jenny, you could try it and find out! lol! Me? I cook it al dente first!
I’m wanting to try this complete meal. How much chicken stock are you cooking the noodles in? Thanks for sharing all your yummy recipes!
Sure! I use enough to cover the noodles…about 2 cans. If you need more liquid, just add water 🙂
When you make these for someone else do you cook them first and give them reheating instructions? If so what would they be? Or do you take them uncooked? I am not a creative cook but you have inspired me to do some meal ministry. I never know what to make or how to take it to them.
Hi Sandra! Great questions! I personally have taken them over at dinner time hot and ready to eat. But, of course you can take them over uncooked covered in foil with baking instructions! They would just be as is in the recipe. I am so happy that you have made the step into meal ministry- you will be such a blessing!!
Making these tonight for my family and taking the meal to my precious 91 and 90 year old aunt and uncle who are facing some health challenges. Taking them a meal just blesses me beyond measure and when I leave I spend the time in the car praising the Lord for blessing me with the means and ability to cook. Then I get home and dish up for my 7 hungry family members! Thank you for this post and for everything you are doing to bring glory and honor to Him!
I am looking forward to making these! My husband loves bell peppers, and always wants me to incorporate more of them into our meals. As someone else said, I like the idea of the peppers being cut in half.
Enjoy!
Can these be made ahead and frozen uncooked/cooked? I’m trying to find meals that I can make ahead and freeze before surgery that my husband can just take from the freezer and cook.
Thanks
Yes, Becky! What I would suggest is making double the recipe – having one for dinner and freezing a meal for later. Freeze raw, cover in plastic wrap then in a Ziploc- do not add sauce to the tops. Freeze sauce in a ziploc. These will freeze nicely for 3 months!
I will have to try your recipe. I usually make a quick version using: 1 lb. hamburger, some jarred spaghetti sauce, onions & sometimes garlic. Boil the cut-top peppers for 5 min. Brown hamburger & onions, add sauce & dry uncooked rice. Simmer awhile. I don’t cut the green peppers in half, I cut the tops off of 4-5 peppers, add meat & sauce mixture. Bake about 25 min. at 350, then top each pepper with 2 slices of cooked bacon and a slice of cheese.
God Bless you for posting this recipe. I knew from the pictures that it is the exact recipe my mother used. She is not with us to ask about recipes anymore. The internet and websites like this are a true blessing for recapturing one’s past. I got the whole family involved in making this. My wife measured out ingredients as I read them from the computer. My young son blended the filling with the best utensils in the kitchen, his hands. He had fun with that!
As Mom and Son got the meat and sauce ready, I prepared the peppers for filling. They are in the oven as I write this. I guess I was so eager to thank you, I didn’t wait until after the meal was tasted to give a review. But, then, I really didn’t have to… ’cause I grew up on this stuff and I just know in my heart it will be heaven sent! Thank you!
Thank you so much Dave!!!!! Such great news 😉
What is the can size for the tomato soup please? Thank you
I need to know this too, please. I’ve only ever seen the standard 10 3/4 oz cans, I didn’t know there were large cans. How many oz in a large can? Can I use 2 standard cans instead? Thanks!
Yes, of course! You can use 2 standard cans. <3
I’m a little late to the party here but I really love your blog! I hope you don’t mind my pinning some of your recipes that I can’t wait to try. Thank you so much for sharing!
Of Course!!!
LOVE THIS RECIPE CAN’T WAIT TO TRY IT I CAN SUB THE CHUCK WITH LAMB OR TURKEY I’M A DIABETIC N IT SHOULD WORK GREAT THANKS!
ALSO THESE I CAN MAKE AHEAD FOR MEAL PLANNING FOR MY MEAL WEEK. GREAT BLESS ME WITH MORE TO ADD TO MY WEEKLY MEAL AND IF YOU CAN BLESS ME WITH SOME MEALS FOR DIABETICS LIKE ME. GOD BLESS YOU!
YUMMY AMAZING!!!! : )
I remember helping my Mom with nearly the same recipe as a kid. I never knew what happened to the recipe after my parents past years back. I had found myself trying to recreate the old recipes I would have a child growing up. I had searched for a recipe for stuffed peppers to clue me in on my Moms. When I found your recipe or perhaps I should say your Grandma’s recipe the old memories came flooding back. The only difference I will make will be to add 1 table spoon sage and thyme. We always added a spoon of tomato paste on top of peppers when we had 15 min to finish baking. My Mom always made mashed potatoes to go with this dish. We would use the juice from the pan as a gravy.
Precious memories 🙂
Janelle,
This is almost exactly the way my Mom made stuffed peppers. I was searching a recipe similar because I haven’t made these in several years and just wanted to make sure my cooking times/temps were right. Many of the recipes I saw have you cooking the meat first, but I know my Mom didn’t. Thanks for posting this recipe!!
Aww- love that! Thanks Irene!
Just made these Janelle for supper tonight! I’m eating a meat stuffing ball, sans peppper 😉 They turned out pretty good!!!! I think my hubby will love them! Now just gotta figure out what to make for a side dish 🙂
I am not a big fan of stuffed peppers but my husband loves them so I’m always looking for a new recipe. I tried your recipe and I loved it! Thank you for sharing it. I made it again tonight and I made a couple extra pans to put in the freezer for ministry meals. I am just wondering if you have ever frozen and reheated these peppers, of so how long did you put them in the oven to reheat?? Thanks in advance for your help.
Thank you Stacy!!! I would freeze them and the sauce separately. Cover and bake an additional 20 mins until done. So happy you enjoyed them!
Stuffed Peppers were a staple growing up and I still make them often (as does my mother) whenever I get peppers on sale or in season. They go SO fast I usually eat 2 at a time. I find Stuffed Peppers are almost foolproof. raw rice/cooked rice, raw meat/browned meat, 1 egg/2ggs/no eggs, white rice/brown rice etc. I think adjusting your cooking method appropriately is the key. I’ve made them with leftover rice and meat and more recently for convenience sake I do the whole thing raw: rice, meat, onion and peppers. I just lower the temperature and cook longer and they come out perfect. Worcestershire is an ingredient in my recipe (the one my Mother used, from “Better Homes and Gardens: Cooking For 2” which is a terrific old cookbook) but when I’m out the peppers still taste great.
Thank you for the tips, these are great!
Made a double batch, it worked out perfectly. My 82 year old mother said they were the best she’d ever had and I have to agree, thanks for the recipe.
Awwww, thank you so much for sharing this! I will let Grandma Ruth know. <3
I made your stuff peppers they were absolutely delicious, but l like more sauce so l added 1large can of tomatoe sauce & 1large can of tomato soup instead of all tomato soup.
I’m so glad you enjoyed them! I bet your variation tasted delicious!
YES, exactly the same way I make them and the BEST ! it has to be using raw burger, precooked is just not the same !
Thank you !
I was looking for a stuffed pepper recipe that seemed close to my mom’s recipe. I think I found it! They were delicious! The house smelled just like it used to when my mom would make them. My kids loved them and said they tasted just like they remembered when “Babci “ made them.
Thank you!