Sensational Stuffed Peppers

Sensational Stuffed Peppers a plate with mashed potatoes and green beans
Sensational Stuffed Peppers

Sensational Stuffed Peppers are one of my favourite suppers. My late father was a chef and used to make these for us, and as far back as I can remember I’ve loved them.  In fact, for the longest time, this was my favourite dinner.  Nostalgia plays a big part in our enjoyment for food and I’m sure everyone has a favourite derived from a special moment from your personal history. Some of you loved a hearty Friday night meatloaf, while for others it was a juicy weekend steak, or perhaps a whopping big plate of Monday night spaghetti.  But for me, stuffed peppers were an anytime home comfort food and the aroma while they were cooking beckoned me into the kitchen every time.

NOTE: These stuffed peppers are best when made using green peppers although you can use red, yellow, orange, or black. But the taste is best with green ones as the flavour profile marries better with the tomato sauce and thus it’s more savoury.  Sweeter peppers lack that “je ne sais quoi” factor so while they are great, they will change the taste as a result. So I recommend that you make it with green ones before trying other types, or include some with other types as I’ve done and shown in this post.

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Naturally, I started making these sumptuous peppers after leaving home, getting married, and when the need to feed oneself becomes a reality that can’t be escaped. 😁 Initially, my wife Vicki did all the cooking and I still recognize that she’s a better cook than I am, but certain things she had never made before (let alone eaten before she met me) and that’s normal and happens to most of us.  So the task of making these stuffed peppers fell on me and I did not have a clue what my dad’s recipe entailed, except for the fact that it involved cooking them in a pot on the stove top in a tomato-based sauce. Regardless, it all looked pretty simple to me and over the years I tweaked it and can now happily present it for you to try—enjoy!

Makes 5 to 6 Servings

INGREDIENTS:

  • 5 to 6 sweet green peppers
  • 1 1/4 lb. Lean Ground Meat
  • 1/4 generous cup cooked rice
  • 1 egg
  • 1/8 cup bread crumbs
  • 1/8 cup milk (low-fat or regular)
  • 1 small onion (or two shallots) finely chopped
  • 1 large garlic clove (or two small ones)
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp paprika powder
  • 1/2 tsp Mrs Dash original blend no-salt seasoning
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/4 tsp Kosher salt
  • 28 oz can of tomato sauce
  • 1 1/2 tsp Soy sauce

NOTES: Green peppers vary in size and I used fresh ones from our garden (with the exception of one store-bought yellow pepper) so quantity may be more or less depending on the size you select).

You can substitute Passata for the tomato sauce, or even whole canned tomatoes if you blend them.

DIRECTIONS:

  • Cut tops off of peppers without cutting all the way through, and twist to remove them, seeds and all, and remove any remaining seeds and veins on the inside by hand, and set aside.

  • In a large saucepan, pour the tomato sauce and add the Soy sauce to it.

  • In a large bowl mix the ground beef together with all the remaining ingredients and blend well.
  • Spoon the meat mixture into the peppers and place them into the sauce.

  • Cut remaining tops of peppers into pieces and add to the pot.
  • Set stove top burner temperature to medium, cover and cook for 20 minutes.
  • Gently rotate peppers and lightly stir the sauce.

  • Reduce heat to low, cover and simmer for 20 minutes.
  • Taste sauce and adjust seasoning as desired.
  • Serve with mashed potatoes and green beans, or your favourite side dishes.

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Sensational Stuffed Peppers

Sensational Stuffed Peppers: A super tasty and satisfying dinner that can be made with lean ground beef, pork or chicken. Or, you can mix it up and use two or all three together. Unlike oven-baked peppers, these are never dry and the rich tomato flavour of the sauce is the perfect.

  • Author: Bill Wilkat

Ingredients

  • 5 to 6 sweet green peppers
  • 1 1/4 lb. Lean Ground Meat
  • 1/4 generous cup cooked rice
  • 1 egg
  • 1/8 cup bread crumbs
  • 1/8 cup milk (low-fat or regular)
  • 1 small onion (or two shallots) finely chopped
  • 1 large garlic clove (or two small ones)
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp paprika powder
  • 1/2 tsp Mrs Dash original blend no-salt seasoning
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/4 tsp Kosher salt
  • 28 oz can of tomato sauce
  • 1 1/2 tsp Soy sauce

Instructions

  • Cut tops off of peppers without cutting all the way through, and twist to remove them, seeds and all, and remove any remaining seeds and veins on the inside by hand, and set aside.
  • In a large saucepan, pour the tomato sauce and add the Soy sauce to it.
  • In a large bowl mix the ground beef together with all the remaining ingredients and blend well.
  • Spoon the meat mixture into the peppers and place them into the sauce.
  • Cut remaining tops of peppers into pieces and add to the pot.
  • Set stovetop burner temperature to medium, cover and cook for 20 minutes.
  • Gently rotate peppers and lightly stir the sauce.
  • Reduce heat to low, cover and simmer for 20 minutes.
  • Taste sauce and adjust seasoning as desired.
  • Serve with mashed potatoes and green beans, or your favourite side dishes.

Notes

  • Green peppers vary in size and I used fresh ones from our garden (with the exception of one store-bought yellow pepper) so quantity may be more or less depending on the size you select).
  • You can substitute Passata for the tomato sauce, or even whole canned tomatoes if you blend them.
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