Stuffed Peppers Recipe

Name: Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole Green Bell Peppers; 1 pound Ground Beef, 80% Lean; 1 pound Ground Pork; 1 whole Medium Onion, Diced; 1/2 cups Long Grain White Rice; 1 Tablespoon Salt; 1/2 Tablespoons Pepper; 1 can Tomato Juice (64 Oz.); 1/2 cups Water; 1/4 cups Shortening Or Lard; 1/4 cups All-purpose Flour; 1/2 cups Granulated Sugar; 2 dashes Salt And Pepper, to taste

Servings: persons

6 whole Green Bell Peppers
1 pound Ground Beef, 80% Lean
1 pound Ground Pork
1 whole Medium Onion, Diced
1/2 cups Long Grain White Rice
1 Tablespoon Salt
1/2 Tablespoons Pepper
1 can Tomato Juice (64 Oz.)
1/2 cups Water
1/4 cups Shortening Or Lard
1/4 cups All-purpose Flour
1/2 cups Granulated Sugar
2 dashes Salt And Pepper, to taste

1
Prepare bell peppers by cutting the tops off of each and removing the seeds and the ribs.
2
Wash and set aside.
3
In large bowl, mix together beef, pork, onion, rice, salt and pepper.
4
Stuff bell peppers with meat mixture.
5
*If you do not have enough green peppers and have extra filling, then form meatballs with the remaining fillingthis is a great option for kids!
6
*
7
In a large pot, pour in the entire can of tomato juice.
8
Rinse the can out with 1/2 cup water and pour the water into your pot.
9
Place stuffed peppers and any meatballs into the pot.
10
Try to submerge them as best as possible.
11
Cover with lid and heat pot over medium high heat.
12
Once it comes to a boil, reduce heat to low and simmer lightly for 1-2 hours.
13
In a large skillet, melt shortening over medium heat.
14
Sprinkle in flour and whisk until smooth.
15
Cook roux until it deepens in color to a medium brown.
16
Stir frequently to make sure it doesnt burn.
17
Using a slotted spoon, remove stuffed peppers and meatballs from pot leaving the hot cooking liquid.
18
Pour browned roux into remaining tomato juice (it will bubble violently for a few seconds at first, so just be aware that it is totally normal).
19
Stir well.
20
After a few minutes, the tomato juice should thicken and become more of a sauce.
21
Stir in sugar and more salt and pepper.
22
It will be sweetand it should be!
23
Serve with rye breador any other bread you have around, but rye is the best.
24
**You can use all ground beef if you dont have/cant find ground pork.

884

kcal

Calories

Fat

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 13 ingredients. The key ingredients include: 6 whole Green Bell Peppers, 1 pound Ground Beef, 80% Lean, 1 pound Ground Pork, 1 whole Medium Onion, Diced, and more.

Yes, Stuffed Peppers falls under the Meat & Poultry 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!

Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions