Ingredients for Aunt Virgie's Stuffed Green Bell Peppers
- 1 1/2 lbs Ground Chuck
- 1 (1 ounce) envelope Onion Soup Mix
- 1 cup uncooked Rice
- 1/4 cup Ketchup
- 1 teaspoon Dry Mustard
- 1 teaspoon Pepper
- 1/2 teaspoon Lemon Pepper seasoning
- Garlic Pepper Seasoning, as desired
- 1/2 teaspoon dried Parsley Flakes
- 6 Green Peppers
- 1 (6 ounce) can Tomato Paste
- 1 (15 ounce) can Tomato Sauce
- 1 (14.5 ounce) can Crushed Tomatoes
- 1 1/2 cups Vegetable Juice (V8)
- 1/4 teaspoon Red Pepper Flakes
- Dried Onion Flakes, as desired
- Dried Garlic Flakes, as desired
- 1 large onion, chopped
- Minced Garlic, as desired
- 1 teaspoon Oregano
- 1 1/2 teaspoons Salt
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
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How to Make Aunt Virgie's Stuffed Green Bell Peppers
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine the ground chuck, chopped onion, rice, tomato sauce, crushed tomatoes, V8 juice, minced garlic, tomato paste, oregano, salt, and pepper.
- Gently mix with clean hands until well combined. Do not overmix.
- Rinse the green peppers and slice off the tops. Cut the peppers in half lengthwise and remove the seeds and membranes.
- Fill each pepper half with approximately 2 tablespoons of the meat mixture.
- Arrange the stuffed pepper halves in a large, oven-safe Dutch oven or baking dish.
- Place any remaining meat mixture in the bottom of the pan.
- Sprinkle red pepper flakes, onion powder, and garlic powder evenly over the peppers.
- Cover the Dutch oven and bake for 1 hour, or until the peppers are tender and the filling is cooked through.
- If you prefer a browner top, broil for the last few minutes of cooking time while keeping a close eye. (Optional)
- Serve hot with mashed potatoes and warm rye bread.
Nutrition Information (Approximate per serving)
Sodium
120 g
Sugar
95g
Fat
79g
Carbs
32g
