Saturday, July 19, 2014

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Written By Amanda

I grew up with my mom fixing stuffed green peppers for summer suppers. I always loved watching her and helping her put them together. Then the box frozen ones came out and well she got lazy and cooked those instead. I admit the frozen ones and easier to make, but the real ones are healthier and in my opinion taste better. Plus you can have your kids help you stuff the peppers. If you have a child that doesn't like veggies like myself, there's a easy fix for that. Cook them as directed but instead of putting the whole stuffed pepper on the plate, just flip the pepper over and shake out the stuffing. I took my mom's recipe and have tweak and changed some ingredients to our liking. I have found that 1 stuffed pepper is enough for each person. So this recipe is for 4 servings. 


1 pound of ground beef
1 large onion-chopped or 1 tablespoons of onion powder
1 can (15oz.) tomato sauce
1 1/4 cup water
1 cup of instant rice
4 large green peppers
1 tablespoon garlic powder
1/2 tablespoon basil
1/2 tablespoon paprika

Pre heat oven to 400 degrees, On stove cook ground beef with onion on medium heat until brown; drain. Stir in tomato sauce, water, garlic, paprika, and basil. Bring to boil; stir in rice, remove pan from heat and cover. Let stand 5 minutes.  Taking the green peppers cut a circle around each stem on top, and pull out stem and seeds. Using your fingers clean out all seeds and remove most of the whitish color strips that are inside the peppers. Don't do too much or your pepper will weaken and fall apart later. Place unseeded peppers in a baking dish and spoon in mixture. Cover with foil and bake 40-45 minutes. Spoon any sauce that might of leaked or cooked out over peppers. ( This step doesn't always happen)

 * You can also choose to use Good seasons garlic and herb dressing mix if you can find it instead of using the individual seasonings.

Vegetable Recipes