Mom's Stuffed Green Peppers - Uncover Buried Treasure
Prep time
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Dig down into a deep bowl filled with beef and rice stuffed green peppers smothered with a perfectly seasoned tomato-onion-basil sauce. Grab a couple slices of Italian or French crusty bread slathered with butter to sop up all the gravy goodness. Heaven ... really, Heaven in a bowl.
Recipe type: Main Dish
Cuisine: American
Serves: 4-6 servings
  • 2 green peppers, cut in half, stemmed, membranes and seeds removed
  • 2 pounds lean ground beef or ground turkey
  • 2 cups cooked white rice
  • 2 eggs, lightly beaten
  • 2 teaspoons Kosher salt
  • 2 teaspoons seasoned salt, Lawry's
  • 1½ teaspoons ground black pepper
  • 2-3 Tablespoons olive oil
  • 1 large onion, diced
  • 1-2 jarred roasted peppers, roughly chopped
  • 2 cloves garlic, minced
  • 2 teaspoons dried basil
  • 1 bay leaf
  • 1 15 oz can petite diced tomatoes
  • 1 can condensed cream of tomato soup
  • 1 cup water
  1. !Tomato Gravy
  2. In a heavy bottom dutch oven, heat 2-3 Tablespoons olive oil. Add onion and saute for 3-4 minutes until translucent. Add chopped peppers and garlic. Heat until you smell the garlic, 1-2 minutes. Add basil and bay leaf. Stir.
  3. Add diced tomatoes, tomato soup, water. Reduce heat and simmer for 10-15 minutes. Remove from heat and set aside.
  4. !Meat Mixture
  5. In a large mixing bowl, add rice, ground meat, salt, seasoned salt, and black pepper. Pour in beaten eggs. Using your hands, a wooden spoon, or a sturdy spatula, combine all ingredients until thoroughly combined and evenly distributed.
  6. !Stuff the Peppers
  7. Fill each pepper half with a handful of the meat mixture. The entire half should be filled and slightly mounded in the middle. Place stuffed pepper in tomato gravy. Continue with the rest of the peppers.
  8. If you have meat mixture leftover, divide equally and roll into meatballs, "porcupines." Place each meatball among the stuffed peppers.
  9. Bring to a gentle boil. Lower the heat. Cover with a lid, and cook for 30-45 minutes until the meatballs are cooked through. Remove from heat and let sit for 10 minutes.
  10. !To Serve
  11. Remove bay leaf. Spoon the stuffed peppers and porcupines into a large serving bowl. Pour the tomato gravy over everything. Scoop up a stuffed pepper or porcupine, spoon over tomato gravy from the bowl.
Mom's Stuffed Green Peppers are fabulous served with a loaf or two of crusty Italian or French bread.
Recipe by At Mimi's Table at