Recipe Onions Green Pepper Ground Beef Rice Tomato Juice
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03/05/2007
I did this recipe, but I'll go 1 less step. I did not sautee the onions or add the butter. No need. Ever since I was a kid, my mom never used a recipe but made peppers without precooking everything. This was the only recipe I could find that did not ask you to do that. She thought I was nuts to precook all my ingredients. I used this recipe for the amounts. I used uncle Bens converted rice and added one egg to the meat mixture. I also added italian seasoning along with the salt (must be kosher or sea salt huge difference!)and pepper. I used 85% lean ground beef. I had enourmous peppers, (i used 4) so I halved them and layed them in a deep baking dish. Instead of tomato sauce I used 2 jars of marinara and 1 jar of water. I poured them over the stuffed peppers and loosly covered the baking pan. I baked it at 300 for 3 to 3 1/2 hours. They came out perfect! My baking dish was stoneware, so I do not know if that makes a difference, but it was great! The peppers were not way overcooked at all. Try it this way. It is soooo easy! Thanks!
05/23/2007
FINALLY, Someone who knows how to make Stuffed Peppers! That is right. You do NOT cook the meat mixture before adding it to the peppers to bake. It WILL bake fully in the oven. If you cook the meat before you will lose all the needed flavor! You do cook the rice, then chopped onion, Italian Seasoning, a little garlic and pepper. Mix this all together with the meat add to peppers. I would have given this 5* but you do not have Tomato Soup. If you use this instead of the Juice,it has much more flavor.
12/21/2002
As originally submitted, the result is very soft, and a bit bland, with a steamed instead of browned texture. But my husband mopped up every bit off his plate with bread and we thought it was an ideal winter comfort food. We even got our 9 year old to eat it when we omitted the onions. It was very fast and easy to put together. I loved that we could skip precooking of the rice and browning of the beef but did not like having to cook the onions. To save time, I melted the butter in the microwave, stirred in the chopped onion, and nuked it until translucent. If you use converted rice, you can put it all together and pack it into a crockpot on low for 7-10 hours. Use only half the liquid and pour it over the tops of the peppers. Top with your favorite cheese just before serving. I tried it with pasta sauce and tomato soup instead of juice with good results. I have also substitued any combination of bits of garlic, corn kernels, celery, carrots or cooked beans for all or part the onion when onion haters came to dinner.
10/06/2001
This was pretty good! I used V8 instead of plain tomato juice and red bell peppers instead of green. I also added some "Mrs Dash" Itailian seasoning and crushed red pepper to give it some zing. Give this one a try.
05/21/2001
I thought this was outstanding - best stuffed pepper recipe I've come across yet. I made mine with red, green, and yellow bell peppers and added a little brown sugar to the tomato juice while it was simmering. Wonderful! Thanks for sharing it!
08/29/2004
This was GREAT! I am eating it as I type. I cut the recipe in half, and did it with 2 red, 2 green. I altered the recipe due to all the reviews about it being bland. It does say salt and pepper to taste. I added a heaping teaspoon of minced garlic to the onion and butter mixture. I even added 1 tablespoon of fresh parsley to the meat mix and salt and pepper. I also used a large can of tomato sauce, and added about 1 1/2 large cans of water. (I used the can of sauce to measure) I cooked on medium for about 2 hours. (a more current review)-when I posted the previous info I did not write if I used instant rice or not. Recently I used this recipe again but with reg. rice and like previous posters, the rice on top was crunchy while the bottom was mush, and the pepper was so soft it fell apart by the time it was done cooking. USE INSTANT that's what I must have used the first time and had wonderful success. I usually use instant for everything but I was out this time. INSTANT RICE IS KEY!
09/23/2002
We really liked this recipe. I added some chopped celery and a grated carrot to the onion, along with some minced garlic. I also used V8 juice and added some seasonings to that. It was GREAT! Will make again soon.
02/15/2002
This recipe turned out perfectly! I added some garlic, tabasco, and extra spices (oregano, and basil). It was excellent. A meal in a pot! I will definitely make it again. :)
04/07/2005
Very disappointing. I read the reviews and tried to alter it but it still didn't help. The taste was bland even after adding garlic and italian seasonings. And, the instructions could be better. It took me awhile to figure that this is done on the stovetop and it doesn't specify whether to use "minute rice" or regular rice. I used jasmine rice figuring that cooking for 3 hours would cook it - wrong. After 2 hours the rice on the top was still crunchy so I had to tip them over to try to get them in the sauce enough to cook the rice, even though I was basting them every 15-20 minutes. And, I didn't know if I should cook them covered or not. I left the lid on thinking that would help the rice, nope. Oddly, the rice that was deep in the pepper got horribly mushy.
11/11/2006
I read all of the comments on this recipe and was a bit worried about the outcome! Changing the recipe as described below, I have to say - this was possibly the best thing I've ever eaten! I'm serious. If anything, I over-seasoned the sauce and will be a bit more careful next time. And there will definitely be a next time! The dish was so good, I had a dream about it, and woke up wanting it for breakfast! I scaled it down to two servings. I used 2 red bell peppers. On that scale, I added one small clove of garlic, minced, and 1/2 shallot, chopped to the meat mixture. Also added cumin, oregano, various other spices, liberal salt and pepper and chopped parsley. I used minute rice. For the sauce, I used part tomato juice, part tomato sauce and 1/4 cup strong beef broth. I added red bell pepper and celery to the sauce. I didn't cover the peppers with the sauce, (they kept turning over when I did) but did spoon it over them throughout cooking. I partially covered the pan, and simmered for 2 hours. Next time, to add more fiber, I'm thinking of adding some kind of beans to the filling. Absolutely scrumptious.
11/08/2001
This is good, but I added some crushed garlic to the onion, some majoram to the meat, and some sugar to the sauce Result: Just like my Czech grandmother used to make :-)
03/20/2002
My husband and I both enjoyed this for dinner with mashed potatoes on the side. I was worried it wouldn't taste like much, so I added some cayenne and southwest seasoning. We also put some parmesan cheese on top of the peppers at the table.
09/01/2009
YES! This is how I always had stuffed peppers growing up as a child! I used minute rice and they didn't turn out mushy. I only used 4 peppers stuffed and made the rest of the meat mixture into balls and cooked them in the juice. Made a nice gravy we poured over mashed potatoes. Thank you!
08/05/2002
Good stuffed pepper recipe. Don't go easy on the tomato sauce, it defiantly adds flavor! Hearty recipe!
08/15/2005
I really like stuffed peppers an thought the rice to mean ratio was good. I did not use as much butter as the recipe calls for to cook the onions and I added a little thyme and basil to the beef mixture when it was cooking. I make my own marinara sauce and put that on top of the peppers, then I add the tomato juice to half way up the pepper not until the peppers are covered as mentioned in this recipe. Anyway they were excellent
04/01/2010
Turned out great!! I cooked mine in my pressure cooker for 20 mins. Will make this again :)
05/17/2007
This was pretty good! I only made a few changes: I used soy burger crumbles, I added about 1/2 tsp of cajun seasoning, I added 1/2 tsp of basil and I didn't add any salt (I think it was pretty salty on its own). There is a LOT of sauce left over, perhaps it can be used to make a soup or something. I cooked mine for 2 1/2 hours (the first 2 hours with the lid on, the last 30 mins with it partially off). I didn't have any problems with the rice not being done or being too done. I basted the peppers about every 30 minutes. This was great and I would definitely make it again, maybe increase the spices the next time. They were even better the next day. I think I would use red peppers the next time because the green were a little bitter. Update: I made it again as written and it came out really good but I might add some red pepper flakes the next time for a little kick. I cooked it for 2 hours with lid on and 30 mins with lid partially off.
07/12/2009
I live in Hungary and this recipe is pretty close to what you will find here. I used standard hungarian yellow/green peppers and if you lay the pepper down longways into the pan, the rice should cook evenly. I didn't pre-cook the rice and they came out perfectly (about 2.5 hours). Also, keeping with Hungarian taste, I used ground pork. Would also be great with slightly hot peppers.
09/19/2001
We liked this very much. I added chopped garlic and used bottled bloody mary juice instead of the plain tomotoe juice and it was very good. Thanks
10/15/2010
For years I have searched for a stuffed pepper recipe that was waht my grandma used to make.....and this is it. It is very very easy...I did add 1 can of diced tomatoes wih chilies.......it was tasty and homey.....nad just like my grandma used to make...the ultimate comfort food......
07/11/2009
Everyone loved these stuffed peppers even made in the middle of summer. I used one can of tomato juice and one can of tomatoes in olive oil and garlic. Added some water. When making the onion mixture added 1/2 teaspoon of garlic and lots of paprika. Added salt & pepper to the onion mixture. I also used 1 cup of uncle bens brown rice. Added a chili pepper which did not make it hot at all. Added a little bit of basil. Used different coloured peppers to suit different tastes. Baked in oven for over two hours.
03/27/2007
I thought this was great. I chose to use red, yellow and orange peppers instead of green peppers. Also I added a bit of sugar to the sauce. Will make again.
11/25/2007
My mother also made this when I was young I just needed the cook time. Thank You. By the way for even tastier peppers with just the right season mix add one pack of Lipton spanish rice per pound of beef instead of white rice. You get the rice and seasoning all in one. My mother taught a cooking class for 25 years. Lucky me. :)
08/18/2012
Great basic recipe. I always have to make recipes my own so I added to the meat; a great no salt seasoning, onion powder, garlic powder, worcestershire sauce, and 1/2 cup of pureed tomatoes from a can. I used all red peppers, piled the meat high but leave room in pepper for meat to cook. I add the rest of the large can of pureed tomatoes over the peppers to cover, plus I add one large can of petite diced tomatoes and a bit of water; maybe 3/4 cup. Top peppers with mozzarella and melt just before serving. I serve each pepper on a bed of rice pilaf with the juice over the rice. So... so... good.
10/24/2005
I always make my stuffed peppers like this but I use ground chuck, add a can of tommato soup, and seasonings (seasoning salt, pepper, galic)to hamburger mixture. Then i poke holes all over the peppers with a fork and then stuff them. Then simply place in large cooking pot cover peppers with tomato juice you can also add an 8 ounce can of V8 juice adds a nice flavor.
11/11/2010
[UPDATE] I follow this recipe exactly as written almost everytime using Uncle Ben's Converted Rice and have never had any issues with the rice being crunchy on top and mushy on the bottom. The only thing I have done differently is twice I used a little V-8 with the tomato juice (I wanted to finish an opened bottle of V-8). My suggestion for those who have had rice issues is to make sure your peppers are wedged into a single layer in your pot OR weigh them down with a plate or steemer basket so that there is at least 2" of sauce covering them. When I "stir" them, I am usually just making sure they are still covered and sometimes move them around the pot like a carousel. My extended family asks me to make these several times a year for our monthly Sunday dinners and they bring large empty yogurt containers to take any home that survive dinner. All generations of my extended family have been eating stuffed peppers their entire lives and without exception, they believe these are the best they have ever had. I have been asked for this recipe so many times that I have it saved on my computers at work and home so I can forward it upon request.
09/24/2001
Very good, quick, easy, and delicious. Try it with some plain yogurt!
03/06/2007
I am a carpenter NOT a cook. And this recipe was simple and delicious, and was a hit with the whole family (which is not always the case).
01/13/2004
Absolutely the best stuffed pepper recipe that I have ever tried. My family raved about it.
10/21/2002
A fool-proof recipe. You don't have to cook the ingredients before stuffing them in the peppers, and even when they float upside down, the stuffing stays inside. After running out of V8, I used a combo of ketchup and water to fill the pot. Pretty darn tasty and not too much work!
08/10/2005
This recipe was very good. A little on the greasy side for me, so next time I think I will leave out the butter and use turkey meat instead.
12/21/2004
This is a great recipe. My boyfriend is a vegetarian and I've replaced the meat with Morning Star's Grillers veggie crumbles. It still tastes great!
10/05/2014
This is similar to the peppers I grew up eating. If you are thinking to add Italian seasonings, cheese, garlic, marinara etc and you can't imagine eating these over mashed potatoes, then scroll on by, because you probably don't get what this recipe is and you will likely be disappointed. This is Slovakian not Italian. If it's bland, add more salt and pepper. Spoon the sauce over it. Yum. Thank you!
11/17/2002
Unbelievable how good this is. It sure makes a lot though. Had to cut it in half and that was plenty for 2 adults, 1 child. I still can't believe that the tomato juice turns into that delicious sauce. Definitely a keeper.
07/02/2009
At last a recipe that is very close to how my Hungarian mother made stuffed peppers. The only change was I added a can of campbell's condensed tomato soup (undiluted) to the tomato juice. It sweetens it a little. I sauteed the onion with a tsp of crushed garlic and added a splash of worcestshire to the ground beef. Served with mashed potatoes and cucumber salad. I felt like I was ten years old again :-)
04/30/2003
The beauty of this recipe is that it is easy! I may add more spices/flavoring to the meat and rice stuffing next time. All the tomato juice is left over at the end - this could be used to make a soup.
08/20/2003
This was easy and smelled good while cooking - however it was way too bland for my family's taste. I used V-8 instead of tomato juice and tried to spice it up as others suggested, garlic, more onions (not sauteed) and fresh black pepper. It was still not what I expected but would work great for families that weren't raised on cooking from Sicily - with lots of seasonings!
09/29/2009
this was really good and exactly what I was lookin for. the only thing is the sauce needed seasonig which i didnt mind playing around with it
03/03/2005
These are wonderful peppers. I didn't have tomato juice on hand so I used a 26 oz. jar of marinara sause with 2 jars of water. It was just as sausy at the end. The marinra gave it a little kick too! My father in law rated it right up there with his mother's (who happens to be Slovakian as well) peppers. Thanks for sharing!
04/19/2004
I agree with others who found this recipe to be bland- however, the ease of preparation and clean up means I'll make it again. I added corn and garlic and thought I overseasoned by adding extra pepper even more garlic but my man put hot sauce on it nonetheless- next time I make it I will add more spices for sure!
01/21/2010
Perfect! Just like my Croatian grandma used to make. The only thing I don't do is sautee the onions, but this is the ONLY stuffed pepper recipe we like.
02/08/2011
thank you, thank you, thank you for posting this recipe. It is so much like what my mother made for use regularly when I was a little girl. It is a great meal on a cold evening. I prepped it the night before and my husband put it on to cook when he got home from work. We topped it with sour cream. YUM The only change I wil make in the futute it to replace the tomato juice with sauce to create a thicker sauce.
10/18/2004
It turned out great!!! I did add garlic to the recipe because we are garlic eaters. Me the kids was tempted to eat before my husband got home. When he got home he wanted to know what smelled so good!!!
02/16/2005
Great recipe! I will have to agree that it needs extra salt and other spices, but that is what makes it great! You can fix it to your own taste. I added a lot of italian spices to the tomato juice. I found that the yellow, orange and red peppers added an excellent flavor over the green. We also added shredded cheddar cheese and tabasco sauce to it after we cut it up on our plates. My nephew does not like onions, so I made him a couple without onions and marked them in the pot with toothpicks in the top. I highly recommend this recipe. It is fast and delicious!!
11/12/2005
This is great with yogurt poured over the top in your own dish.
01/29/2012
d-lish! dont bother cooking the veggied first. I topped the peppers with olive oil and a can of spicy tomatoes with garlic. uuuummmm... getting hungry again.
01/29/2005
Great comfort food.
05/15/2008
Wonderful recipe! Will make again for sure!
12/09/2003
Very good! Halved this and substituted tomato sauce with some water for the juice. Also added some parsley and garlic salt. Will make these again. Thanks for the recipe Moeliz.
03/24/2013
Being from the Czech Republic and graduating from Cordon Bleu, I had to find a middle ground between what I was taught and going back to my mother/grandmother's teaching. For this dish, I prepared the peppers by parcooking them in boiling salted water for about 5 minutes to soften them and cutting down on cooking time. I added tomato paste mixed with Mexican oregano to taste, which will wake a bland dish up quickly. Also I chose to use ground lamb and add a 1/4 cup of red semi sweet wine to my mixture while it is cooking and before placing in it in the peppers, it just adds a flair to the flavor. Then putting the tomato paste, oregano mix, on top of the peppers to cook, gives a blend of togetherness in this dish.
02/03/2014
Very good! Going on our regular dinner menus. Easy to make and totally yummy.
03/24/2003
mmmmmm! A big hit! I don't like green bell peppers so I used red, and they rocked!
08/15/2013
So much like my grandma's recipe! I didn't change a thing! So awesome the way it is!!!!
06/04/2007
very bland.
05/30/2008
These were pretty good. However, I would change out the tomato juice for V-8 and add an additional 1/2 lb of hamburger to actually get 8 peppers.
04/08/2005
I will use this recipe as my "go to" stuffed peppers.....LOVE how you use raw ingredients but next time I'll use a tad less rice. U also opted to use a watered down tomato sauce instead of the juice and added chopped celery.
01/11/2016
soooo good! I cut the recipe in half and added a teaspoon of chili powder and sautéed some garlic with the onion and it turned out wonderful. kudos to the poster of this recipe.
03/01/2004
This was very tasty. Better than I thought it would be. I did add somethings, celery and garlic salt to the meat. Plus added carrots to the sauce, and lots of salt.
08/26/2004
This was great! I made them with red, orange and yellow peppers (not as bitter as green) and they turned out fantastic! I did however have to add alot of salt, as they were lacking a little. I also garnished with grated cheese when served to "kick it up a notch".
07/18/2013
These were really good. I sliced the peppers in half long ways and laid them flat in a casserole dish and covered with the sauce. Took about 1-1 1/2 cook time in the oven. My husband says this was the best stuff pepper he's ever had, and he doesn't even like stuff peppers.
05/01/2020
The base recipe is fine. But we found these too bland. we ended up adding garlic, oregano, and fresh basil to the meat mixture. We then added fresh basil, garlic, and mushrooms to the tomato base. As is, the texture and everytging else is fine. But it lacked any oomph.
07/16/2017
I tried baking it and one review gave directions on doing that. The rice never cooked.
12/25/2015
this is a great dish did for Christmas dinner ...wow thank you...added bacon basil oregano garlic salt pepper..season salt sausage regular with meat cooked in tomatoe sauce with all ingredients in sauce also ...used minute rice long grain ..the bomb with pasta on side garlic bread too...ok...desert berry berry pie...
06/17/2017
This is a Great recipe. I also used cooked rice -- a large container of hot cooked rice from the Chinese restaurant helps at all stick together before you put it into the pepper. I would've used an egg but I didn't need it. I used 2 cans of tomato soup. It comes out perfect that way.
06/17/2016
Soooo disappointing. Very bland, and it was hard to understand why it got good ratings from others. I realize most of them made changes and additions to the base recipe, but this is not worth making. We discarded most of it, and will go back to my usual way of making stuffed peppers....was hoping for a really ramped-up variation, but this is not it.
05/22/2015
This is my VERY favorite Stuffed Peppers recipe! I have been making this , not often enough, ever since I joined Allrecipes, which is YEARS ago! I DO ADD oregano and garlic. This is the BEST RECIPE for STUFFED PEPPERS. I covered it with salsa last time, and this time half salsa and half tomato juice! NOT IN THE LEAST BLAND! AND cooking it on HIGH in crockpot for 3-4 hours!
01/07/2022
This is exactly how I make mine with one exception. I have switched to Spicy V8 for the juice. Amazing flavor.
01/08/2013
My family was very impressed with this recipe. Even my kids who claim to dislike peppers cleaned their plates. I'm not a fan of green peppers so I used yellow. I did not pre cook the onions before adding them to the mix. I used quick-cook 15 minute rice.I followed the recomendation of one reviewer and substituted ground pork for the beef. Everything cooked evenly. Served with mashed potatoes. Great recipe!
08/26/2015
Finally, a recipe that does not precooked everything. Using all ingredients raw make it simple, the way it was meant to be. Thanks for reminding me. Yummy fall recipe.
08/17/2014
Great recipe! The closest I could find to my grandma's! All the other recipes I've found call for cooking the rice first, or cooking the beef first.... HOGWASH! This recipe is the way to go ??
06/30/2021
delicious and easy
03/14/2021
This is how I make my peppers, with the exception of covering in tomato sauce thinned with water, S&P and sugar to taste. This time for as little change, I am going to tweak it by adding Parmesan and a small amount of mozzarella mixed in my stuffing....I can't wait.
Source: https://www.allrecipes.com/recipe/25195/saucy-stuffed-peppers/
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