Filled Stuffed Peppers Supreme Recipe

Name: Filled Stuffed Peppers Supreme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil, extra-virgin; 1 teaspoon chili pepper flakes; 3 cloves garlic Minced; 1 large yellow onion choppped; 1 pound ground beef, lean 1/2 lb.ground veal can be used; 1/2 pound ground pork; 10 drops worcestershire sauce; 1 teaspoon horseradish; 1 x salt; 1 cup rice, cooked use any type of your choice; 6 large green bell peppers Cut of tops/Chop tops; 28 ounces tomatoes, canned with juice minced; 10 ounces soup, cream of tomato low salt preferred; 8 ounces light cream (half&half); 6 ounces sour cream light if preferred; 1 x red hot pepper sauce to taste

Servings: persons

1 tablespoon olive oil, extra-virgin
1 teaspoon chili pepper flakes
3 cloves garlic Minced
1 large yellow onion choppped
1 pound ground beef, lean 1/2 lb.ground veal can be used
1/2 pound ground pork
10 drops worcestershire sauce
1 teaspoon horseradish
1 x salt
1 cup rice, cooked use any type of your choice
6 large green bell peppers Cut of tops/Chop tops
28 ounces tomatoes, canned with juice minced
10 ounces soup, cream of tomato low salt preferred
8 ounces light cream (half&half)
6 ounces sour cream light if preferred
1 x red hot pepper sauce to taste

1
In a large skillet add oil, garlic, pepper flakes, chopped pepper tops & onions.
2
Saute over medium heat for 5 minutes.
3
Add meat & cook, stirring until meat is no longer pink.
4
Drain fat & add to large bowl.
5
Add worcestershire sauce & horse radish & mix.
6
Add cooked rice to mixture & stir until mixed.
7
Soak peppers in boiling water for 5 minutes.
8
In a roasting pan that will hold the peppers upright, add remaining ingredients & cook on low just to warm.
9
When warm, add some sauce to meat mixture just to bind the meat mixture.
10
Spoon meat mixture into the peppers & put them in the roasting pan upright.
11
The sauce should be up 3/4 of the peppers more or less.
12
Spoon some sauce on top of each pepper.
13
Any leftover meat can go into the sauce.
14
Bake slowly with lid on at 325 degrees for about 1 hour or until peppers are tender & sauce is boiling lightly.
15
Remove from oven & let cool to thicken sauce & let the juices soak in.
16
Serve with boiled potatoes with sauce on top.
17
The key to this recipe is the sauce.
18
Should be medium thick.
19
Adjust anything as needed.
20
This is hard to screw up.
21
Next day leftovers are even better!
22
!
23
You will make this again!
24
!

1226

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, extra-virgin, 1 teaspoon chili pepper flakes, 3 cloves garlic Minced, 1 large yellow onion choppped, and more.

Yes, Filled Stuffed Peppers Supreme falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Filled Stuffed Peppers Supreme

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions