Aunt Virgie's Stuffed Green Bell Peppers

"My aunt was a typical little polish lady that fed everyone! I remember her serving this with mashed potatoes and warm rye bakery bread. It was a good time with the whole family at the table eating great food."
 
Download
photo by golddigge-wally photo by golddigge-wally
photo by golddigge-wally
photo by golddigge-wally photo by golddigge-wally
photo by golddigge-wally photo by golddigge-wally
photo by golddigge-wally photo by golddigge-wally
photo by golddigge-wally photo by golddigge-wally
Ready In:
1hr 30mins
Ingredients:
17
Yields:
10 meatballs
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Place ground chuck in large mixing bowl. Add next 8 ingredients. With clean, damp hands mix meat mixture together until well combined.
  • Rinse green peppers and slice top offs. Cut peppers in half and remove seeds.
  • Make meatballs with approximately 2 tablespoons of ground chuck mixture and place in half sections of green peppers.
  • In large Dutch Oven, place meat stuffed pepper halves in bottom of pan. With remaining meat make more meatballs and arrange on top of peppers.
  • Pour V-8 juice over all the meatballs. Add tomato sauce and crushed tomatoes. With spoon spread tomato paste over top. Sprinkle with red pepper flakes, onion and garlic flakes.
  • Cook on medium low heat for approximately one hour or until meatballs are cooked through.
  • Serve with mashed potatoes.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This is a wonderful recipe! It was very easy to assemble and tasted so good I couldn't stop eating it! I cooked them in the crockpot exactly as written for 4 hours on high and served them with parsley mashed potatoes and it was such a filling meal! (I did add some shredded mozeralla cheese on top.) I just loved the flavor of the sauce! My kids don't like green peppers, so the extra meatballs that this recipe made was perfect for them (served with the potatoes and sauce). I got a thumbs up from all of them! This recipe reminds me exactly of what my Mom used to make when I was little, and I had forgotten all about it until now...This one is a definite keeper in my house! Thank you, Lauralie41!!! :)
     
  2. Very tasty and quite easy. Next time I will reduce the V 8 juice, I did add 1 teaspoon of sugar and thought it was perfect. I discovered that I did not have crushed tomatoes so instead used diced. I became interested in this recipe b/c I need to stock our freezer, so used the crockpot method suggested -4 hours on high and worked fine. Tonight had for supper with mashed potatoes and portioned out the rest for our freezer. Thank you Lauralie for sharing. Made for Let's P-A-R-T-Y!
     
  3. Very good... I did agree with the one reviewer that the sauce was a little "sharp" so next time I'll add a little sugar as well. I would bet that it's because we're using the commercially prepared tomato products. Aunt Virgie probably prepared her own! :) Thanks for posting!
     
  4. This is delicious! I followed the recipe exactly, except that I used both green and red bell peppers. My wife was only going to eat the filling, as she doesn't like peppers, etc. She ended up eating it all and having more! I used the leftover sauce to make spaghetti two days later. I just added some mushrooms, onion, and more peppers. Since there are already meatballs in the sauce it was a cinch and oh so good!
     
  5. Exactly what I was looking for! These are perfect. Rather than halving 3 peppers, I removed the top of 6 and filled them with the meatballs. The sauce is outstanding. When tasted initially, though, it was a bit sharp, so I added a tablespoon of sugar, which smoothed the taste perfectly.
     
Advertisement

Tweaks

  1. As I polish (no pun intended) off the last of the stuffed peppers, I feel compelled to write this review. THESE ARE THE BEST STUFFED PEPPERS EVER! I have been making this recipe for a few years since finding it here. I've probably made it half a dozen times in a crockpot, but last time I didn't have the time to wait so I used a large cast iron dutch oven (6.5 quart round). From start to finish it probably took 75 minutes. Instead of using 3 peppers cut in half, I had a load of small green bell peppers from a local farm, so I stuffed about 10 or 11 of them (as many as I could fit in the pot) with the meat mixture and only had enough left for about 3 meatballs, so I just divided it up and added evenly to each pepper. Then I poured in the V-8 and the rest of the ingredients as directed, except for garlic pepper, which I don't have and probably will never buy. I also sprinkled a teaspoon of sugar on top, which I think was a good idea. I realized after I removed the lid that I probably could have put less of the meat into each pepper because they expand, but they still came out great. This recipe is so much better than any tomato soup and cheese version out there. I can't recommend it highly enough. Aunt Virgie rocks!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes