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.”
READY IN:
1hr 30mins
SERVES:
4
YIELD:
10 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Place ground chuck in large mixing bowl. Add next 8 ingredients. With clean, damp hands mix meat mixture together until well combined.
  2. Rinse green peppers and slice top offs. Cut peppers in half and remove seeds.
  3. Make meatballs with approximately 2 tablespoons of ground chuck mixture and place in half sections of green peppers.
  4. 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.
  5. 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.
  6. Cook on medium low heat for approximately one hour or until meatballs are cooked through.
  7. Serve with mashed potatoes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: