Modern Trick To Traditional Stuffed Green Peppers
The transition from summer harvest to crisp fall walks would not be complete without this satisfying Stuffed Green Pepper Dinner. We love to use fresh from the garden green peppers, however, we do not always have our own to use. Beautiful plump green peppers from the farmer’s market or your local store will be perfect.
One of Jim’s favorite recipes and which has become one of the girls’ favorite recipes 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.
My Mother-in-law’s recipe took hours on the stove and would heat up the whole kitchen. This new version in an electric pressure cooker is fast and just as flavorful. I know your family will love the homemade traditional taste, and you will love to be able to make dinner in no time. You can stuff the peppers the night before or even have them stuffed and in the freezer. Once all the ingredients are in the pressure cooker it only takes 40 minutes under pressure.
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Buonpane Recipe for Stuffed Peppers
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 stuffed 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.
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.
Tips for Perfect Stuffed Peppers
Uncooked rice is mixed in with the ground beef. The rice is mixed uncooked 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 finely 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 as possible but leaving a hole in the top to stuff.
Cooking Stuffed Green Peppers in Tomato Soup on the Stove Tip
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°.
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.
Instant Pot Method of Cooking Stuffed Green Peppers in Tomato Soup
This year I have used Instant Pot. I used 4 can of soup to 2 cans of water and securing the lid cooked for 20 minutes. Tasted just as good if not better. As we are all busy working women, you can get the traditional “stand over the stove” taste while being home with your family.
Try out some of these fun activities with the kids while your pressure cooker does the work and you teach and play with your family.
Family Learning Activities:
- Learning to write Practice
- Learning to write numbers Practice
- Table Manners for kids & building relationships
- First Words Flash Cards
- Fun Disney theme Math Flash Cards
- 8–10 Green or Red Peppers
- 2 Lbs Ground Beef
- 1 cup of rice
- 2 TLB dried Onion Flakes
- 3–4 Cans of Tomato Soup
- 2 cans of Water
- Salt and Pepper
- 1 cup of water for bottom of the pot
- Cut the tops off the peppers clean out the inside.
- Mix the ground beef, onion flakes, and rice, salt, and pepper.
- Stuff the peppers with the meat mixture, set aside.
- First add 1 cup of water, next set the stuffed peppers in the pot on top of the water, next mix together the cans of tomato soup and the cans of water and pour over top of the peppers.
- DO NOT MIX
- Secure the lid and set to lock. Set the Instant Pot on low pressure for 20 minutes. When time is up do a fast release.
- Use a food thermometer to ensure that the temperature inside the peppers of the meat is at 160° F. If not yet at this temperature, close the Instant Pot and cook for another 10 minutes.
- If cooking on the stove, mix the soup the 4 cans of soup and the 2 cans of water, set the peppers in the soup mixture, and cook on the stovetop in a large soup pan 2 hours, or until the internal temperature is at 160 ° F.
- If you like a thick sauce, cooking on the stove gives you a much thicker sauce. However, after the Instant Pot is done, you can remove the peppers and set the Instant Pot on saute for 20 minutes to boil some of the water down for a thicker sauce.
- I purchased the new Ultra this spring and had to adjust my cooking method so as not to have the safety burn function trigger.
- You will have to use low pressure and have more water so that the burn function does not come on. To help this not happen, layer the food in the Instant Pot with the water on the bottom.
- Prep Time: 20
- Cook Time: 20
- Category: Main Dish
- Method: Instant Pot
- Serving Size: 6
Keywords: Instant Pot Stuffed Green Peppers with Tomato Soup