Old-Fashioned Classic Stuffed Peppers

/ Jodi

Old-Fashioned Classic Stuffed Peppers.

People stuff peppers with a lot of different things and prepare them many different ways.

But there is one classic, old-fashioned way I sometimes crave.
The way Grandma used to make them.

Simple.
Hearty.
Lots of tomato sauce.
And served with a side of mashed pototoes.

Last Sunday, I made them for dinner.

Here is my recipe – like Grandma made.

Old-Fashioned Classic Stuffed Peppers

  • Servings: 4 stuffed peppers
  • Print

Ingredients:

  • 4 large red or green peppers (best if you use the one with 4 lobes – or bumps – on the bottom as opposed to those with 3, so they stand nicer)
  • 1 lb. “Meatloaf Mix” (a mixture of ground beef, pork, and lamb)
  • 1 cup cooked rice
  • 1/4 cup finely chopped onion
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 large can tomato sauce
  • 1 large can condensed tomato soup
  • 1/2 cup water

Directions:

Preheat oven to 350 degrees F.

In a large mixing bowl, combine ground meat, cooked rice, onion, salt, and pepper.  Combine with your hands until evenly incorporated.

In another large mixing bowl, combine tomato sauce, tomato soup, and water.  Whisk until evenly incorporated.

Add 1 cup of sauce to meat mixture.  Combine well.

Cut tops from peppers and remove seeds.  Stand pepper “cups” in a deep roasting pan.  Stuff peppers with handfuls of meat packed and mounded.  Pour remaining sauce over all.

Cover and roast peppers for 1 – 1 1/2 hours until meat is cooked, sauce reduces, and peppers have softened.

Serve with mashed pototoes and ladle additional sauce over all.

Enjoy!

Cheers & Hugs,
Jodi

39 thoughts on “Old-Fashioned Classic Stuffed Peppers”

  10. Oooh Jodi …. I did not know your Grandma and I have never had stuffed peppers like this but boy and I going to make some – they sound absolutely beyond delicious and I suspect I will Hoover up a rudely large plateful and still want seconds!!

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  19. So I just made these for dinner this evening. I adjusted enough to accommodate 6 peppers. And at the end I sprinkled a little shredded mozzarella on each pepper and out under the broiler to brown. It’s a fabulous recipe, and we will definitely make it over and over. I even used the same pan 😁 Nice share!!!!

    Liked by 1 person

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    • Slowly in oven is likely best. You may want to add some more sauce or water and cover with foil. Alternately my husband and I often just make a plate and heat individual plate in microwave 😉

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