The transition from summer harvest to crisp fall walks would not be complete without this satisfying Stuffed Green Pepper dinner.
One of Jim’s favorite recipes and which has become one of the girls favorite recipe is his mother Grace Buonpane’s stuffed green pepper. Grace would make her stuffed green peppers every year when Guerin’s garden would provide a bumper crop of large dark green fresh peppers.
Guerin and Grace always planted sweet banana peppers for sautéed dishes, but also grew dark green bell peppers like you get in the grocery store.
Jim and I also have always planted these big green peppers just for this traditional family dish. Stuffed green peppers is a very simple, basic, and clean recipe with mild flavors that satisfy even the pickiest eater.
Grace always cooked her peppers simmered in Campbell’s tomato soup and we have followed that tradition for years. However, if you would prefer to make the recipe healthier and cleaner you could make the same recipe by using canned tomato juice or just can tomatoes.
Because we are used to the taste of Grace’s stuff peppers, the tomato soup brings back those deep childhood memories for Jim and the memories of our early married life, eating at Jim’s family home.
When starting to make this dish we pick all the green peppers that we have in our garden. We usually like to make 8 to 10 at a time because in the garden we get several very large peppers and then some more medium sized peppers. Because this is such a beloved dish I make as many as I can and freeze some for meals later in the week.
Grace has always used ground beef in this recipe but you could substitute ground turkey if you are looking for a lighter leaner stuffed green pepper. For 8 to 10 stuffed peppers I use 2 pounds of ground beef and use 1cups of rice. Uncooked rice is mixed in with the ground beef. The rice is mixed uncorked as it cooks beautifully in the tomato soup and water. Simple ingredients are added to the beef and rice, salt, pepper, and dried onion flakes. Very fine chopped onion can be used also.
When mixing the meat mixture I use latex free plastic gloves.
I first wash the green peppers taking the stem off leaving as much pepper is possible but leaving a hole in the top to stuff.
If there is any leftover meat mixture I just make this extra into meatballs and put it right into the pot with the peppers.
When all the peppers are stuffed I put 3 to 4 regular size cans of Campbell’s tomato soup with enough water to make enough soup to cover the peppers in the pot. For the water, it is usually 1/2 can of water to each can of soup. All of your peppers need to be submerged in the liquid for proper cooking.
Heat the soup mixture to boiling ,reduce it to simmer place a lid and let this simmer for 60 to 90 minutes. After 60 minutes I do take a temperature thermometer into the center of the largest pepper to make sure that the beef is cooked to 190°.
This year I have used my electric pressure cooker. I used 4 can of soup to 2 cans of water and securing the lid cooked for 45 minutes. Tasted just as good if not better.
As this is a traditional depression era family dish, it is simply served in a bowl with one green pepper with lots of sauce salt-and-pepper to taste.
- 8-10 Green or Red Peppers
- 2 Lbs Ground Beed
- 1 cup of rice
- 2 TLB dried Onion Flakes
- 3-4 Cans of Tomato Soup
- 2 cans of Water
- Salt and Pepper
- Cut the tops off the peppers
- Mix the ground beef, onion flakes, and rice, salt and pepper
- Stuff the peppers with the need picture
- Put 3 to 4 cans of soup in pot or pressure cooker, add 1 to 2 cans of water
- Put peppers in soup so that soup comes close to the top of the peppers
- Cook for 2 hours, or 40 minutes in the electric pressure cooker
- The electric pressure cooker works the best and it combines the flavors.