Stuffed Bell Peppers
"Versatile juicy stuffed peppers, my X mother in law is half Greek and half Polish, she used to make this recipe quite often with green peppers. I have changed it a little to make it a little less acidy and bitter, and so that kids (or at least mine) like it. It is also a great dish to make for days you won't have much time to make dinner; you can prepare this the night before or early in the morning put it in a crock pot; plug it in set it for when you want it done and go."
photo by loof751
- Ready In:
- 2hrs 30mins
- Ingredients:
- 10
- Serves:
-
3-4
ingredients
- 1⁄2 lb ground beef
- 1 small onion
- 1⁄3 cup mushroom, finely chopped
- 1 stalk celery, finely chopped
- 1 garlic clove, finely chopped (or 1/2 tsp powdered garlic)
- 2 -3 teaspoons italian seasoning (or to taste)
- 1⁄4 - 1⁄2 cup breadcrumbs (don't make the mix to dry)
- 1 egg
- 3 -4 large bell peppers
- 2 -3 cups egg noodles
directions
- Mix ingredients well then add egg and mix egg in very well. (substitute other vegetables of choice if you like).
- Cut tops off peppers, take seeds out, stuff pepper with stuffing replace peppers cap, put in crock pot of appropriate size for the amount you are cooking. After all peppers have been stuffed pour a jar of store bought or home made spaghetti sauce of your liking over/around peppers and cook until peppers and meat are thoroughly cooked. In a crock pot approximately 2-4 hours on high, or if on low 4-6 hours. Serve with pasta of your choice or rice.
- Makes 3 large peppers or four small, for larger recipes increase ingredients as needed.
- For a smoother slightly sweet taste use red or orange peppers as they aren’t as bitter as the green.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was a great, hearty, easy meal! The meat stuffing was tender and juicy and everything cooked up perfectly in the crock pot. I used a large jar of chunky garden-style pasta sauce, cooked 4 peppers on low for 6 hours, and served with bow-tie pasta. This meal was loved by all!
RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I have been told I don't look like the typical "natural" cook, I'm a biker and a gear head, so apparently stereotypically I shouldn't be interested in cooking and baking, but I love it. My dream is to open my own cafe, but I guess I need to stop moving around so much first and plant some real roots ;) I started “really” cooking when I was about seven years old, and not just scrambled eggs and toast, the first "proper" diner I made was a roast chicken with sweet potatoes, roast carrots and onions, stuffing and a chocolate cake for desert (strange how you remember some things isn’t it?). My Grandmother was my biggest influence as a child I think, even though my mum is a heck of a cook too. I traveled around Europe for 8 years while based in the Czech Republic. I love food from almost every country, I dabble in Mongolian, Chinese, Czech, traditional English, Mexican, American, Indian, and I make up my own. I love to cook, and bake, and love the reaction I get from those who taste my cooking. I work from home which gives me a little more room for preparing food. I have a four year old, who is showing the signs of wanting to cook too, and who has a very broadened palate. I’m not the type of cook that measures everything, I do it all by eye, which makes it hard to reproduce things sometimes, so I’m trying to get in to the habit of writing it down as I do it regardless of what it is. Sometimes when I start making a meal, half way through I will decide that I want to try something different. Thankfully as of yet (knock on wood) I haven’t had a bad dish yet, I hope it stays that way ;)
