This is an American recipe for stuffed green bell peppers. A mixture of half beef and half pork is combined with onion and rice then baked in tomato sauce. It is usually a dish served in colder weather but with the lingering cooler temperatures and rain it doesn’t seem too out of line. It was a very popular recipe during the mid 1900s.
Large vegetables filled with a vast range of fillings, covered in sauce and baked or fried and served with sauce are found around the world. This type of dish is closely related other stuffed recipes that use similar fillings rolled in grape or cabbage leaves then baked or fried.
Bell peppers are classified as sweet peppers. The peppers are available in a rainbow of colors, red, green, yellow, orange, brown, white and purple. Red peppers are ripe green peppers and are much sweeter in flavor. Bell peppers are native to the New World and did not arrive in Europe until after 1400. Although bell peppers are actually the fruits of the plant recipes for their use are found in the vegetable section of cookbooks.
The recipe will serve 6 people. Serve it as a main dish with buttered mashed potatoes, noodles, or rice.
Stuffed Green Peppers
- 1 ½ lb. of ground beef and pork
- 6 green peppers
- 1 can of condensed tomato soup
- 3 tablespoons of uncooked rice
- ½ cup of onion, finely diced
- 2 eggs, beaten
- ½ teaspoon of salt
- ½ teaspoon of black pepper
Heat the oven to 300 degrees F. Grease or butter a baking dish that is large enough to hold the peppers.
The meat for this recipe is half beef, half pork. You can use hamburger and sausage meat. Seasoned breakfast sausage will add spice to the recipe.
Crumble the raw meat in a large mixing bowl. Add the uncooked rice, eggs, onion, salt and pepper. Mix together well.
Cut the tops off of the stem end of the green peppers. Pull out the seeds and soft parts. Soak the peppers in hot water for a few minutes.
Fill the peppers with the meat mixture and stand the peppers upright in the baking pan. Pour the tomato soup over the peppers.
Bake uncovered in a 300 degree F oven for 1 hour. Cool for at least 5 minutes before serving.
Some cooks mix half a soup can of water with the soup and add some tomato ketchup to it. You can also add some onion and garlic or other seasoinings to the sauce mixture.
The same filling recipe can be used for stuffed tomatoes, squash, onions or rolled up in cabbage leaves. The baking time will vary.
Some cooks use their favorite meat loaf recipe as a filling. Filling combinations can along with the ground pork can include other meats, cheese, vegetables or fish (use a seasoned white sauce to cover instead of soup or use cream of mushroom soup). An all vegetable version is possible but you may need to add some fat to the filling mixture if you do not add the pork.
Sage or poultry seasoning should be added to the meat mixture if you use plain sausage or ground pork.
Chopped mushrooms can be used in place of part or all of the meat. Use bread crumbs in the filling instead of rice. Add some melted butter to the mixture. Cover with cream of mushroom soup or a well seasoned white sauce.
Some cooks mix bottled chili sauce with the tomato soup.
Highly seasoned thick homemade tomato sauce can be used instead of the condensed tomato soup. You can also use commercial or homemade spaghetti sauce.