Stuffed Peppers Recipe
User Reviews
4.6
Stuffed Peppers Recipe
Description
The recipe starts by hollowing green bell peppers, then stuffing them with a seasoned mixture of beef, pork, onion, and rice. The stuffed peppers—along with any formed meatballs from leftover filling—are simmered in a tomato juice and water broth for one to two hours until tender and fully cooked.
After removing the peppers and meatballs, a roux made from lard and flour is browned to a medium brown and stirred into the broth. This thickens the tomato-based broth into a sauce with deeper flavor and a smooth, velvety texture. The process creates a hearty dish with tender stuffed peppers and a robust tomato sauce.
This preparation yields a comforting meal suitable for a family dinner. The use of both ground beef and pork adds complexity to the filling, while the tomato sauce balances the savory meat. Forming the leftover filling into meatballs is a practical solution to maximize ingredients and offers variety on the plate.
Ingredients
- 1 lb ground beef 80/20
- 1 lb ground pork
- 1 medium onion diced
- 1/2 cup long grain white rice
- salt
- black pepper
- 6 green bell pepper or color of choice
- 46 oz tomato juice canned
- 1/2 cup water
- 1/4 cup lard or shortening
- 1/4 cup all-purpose flour
- 1/2 cup granulated sugar
Instructions
- Prepare bell peppers by cutting the tops off and removing the seeds and the ribs. Wash and set aside.
- In a large bowl, mix together beef, pork, onion, rice, salt, and black pepper.
- Stuff bell peppers with meat mixture.
- In a large pot, pour in the entire can of tomato juice. Rinse can out with 1/2 cup water and add that tot he pot as well.
- Place stuffed peppers and any meatballs into the pot. Try to submerge them as best as possible. Cover with lid and heat pot over medium-high heat. Once it comes to a boil, reduce heat to low and simmer lightly for 1-2 hours.
- In a large skillet, melt shortening over medium heat. Sprinkle in flour and whisk until smooth. Cook roux until it deepens in color to be a medium brown. Stir frequently to make sure it doesn't burn.
- Using a slotted spoon, remove stuffed peppers and meatballs from the pot leaving the hot cooking liquid.
- Pour the browned roux into remaining tomato juice (it will bubble violently for a few seconds at first, so just be aware that it is totally normal). Stir well. After a few minutes, the tomato juice should thicken and become more of a sauce. Stir in sugar and more salt and black pepper to taste.
- Place tomato sauce into serving bowls and add stuffed peppers. Serve warm!
Notes
- All ground beef can be used instead of mixing beef and pork if preferred.
- Extra filling can be shaped into meatballs if there aren't enough peppers; this makes the dish more appealing, especially for children.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 599 kcal
% Daily Value*
| Calories | 599kcal | 30% |
| Carbohydrates | 49g | 16% |
| Protein | 30g | 60% |
| Fat | 31g | 48% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 108mg | 36% |
| Sodium | 121mg | 5% |
| Potassium | 1171mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 1495IU | 30% |
| Vitamin C | 137.9mg | 153% |
| Calcium | 70mg | 7% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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