Ingredients
-
2
-
1
-
1
-
2
-
1
-
1
-
1
-
1
-
1
-
3
-
6
-
8
-
28
-
46
-
1/2
Directions
Aunt Virgie’s Stuffed Green Bell Peppers, My aunt was a typical little polish lady that fed everyone! I remember her serving this with mashed potatoes and warm rye bakery bread It was a good time with the whole family at the table eating great food , As I polish (no pun intended) off the last of the stuffed peppers, I feel compelled to write this review THESE ARE THE BEST STUFFED PEPPERS EVER! I have been making this recipe for a few years since finding it here I’ve probably made it half a dozen times in a crockpot, but last time I didn’t have the time to wait so used a large cast iron dutch oven (6 5 quart round) From start to finish it probably took 75 minutes Instead of using 3 peppers cut in half, I had a load of small green bell peppers from a local farm, so I stuffed about 10 or 11 of them (as many as I could fit in the pot) with the meat mixture and only had enough left for about 3 meatballs, so I just divided it up and added evenly to each pepper Then I poured in the V-8 and the rest of the ingredients as directed, except for garlic pepper, which I don’t have and probably will never buy I also sprinkled a teaspoon of sugar on top, which I think was a good idea I realized after I removed the lid that I probably could have put less of the meat into each pepper because they expand, but they still came out great This recipe is so much better than any tomato soup and cheese version out there I can’t recommend it highly enough Aunt Virgie rocks!, As I polish (no pun intended) off the last of the stuffed peppers, I feel compelled to write this review THESE ARE THE BEST STUFFED PEPPERS EVER! I have been making this recipe for a few years since finding it here I’ve probably made it half a dozen times in a crockpot, but last time I didn’t have the time to wait so used a large cast iron dutch oven (6 5 quart round) From start to finish it probably took 75 minutes Instead of using 3 peppers cut in half, I had a load of small green bell peppers from a local farm, so I stuffed about 10 or 11 of them (as many as I could fit in the pot) with the meat mixture and only had enough left for about 3 meatballs, so I just divided it up and added evenly to each pepper Then I poured in the V-8 and the rest of the ingredients as directed, except for garlic pepper, which I don’t have and probably will never buy I also sprinkled a teaspoon of sugar on top, which I think was a good idea I realized after I removed the lid that I probably could have put less of the meat into each pepper because they expand, but they still came out great This recipe is so much better than any tomato soup and cheese version out there I can’t recommend it highly enough Aunt Virgie rocks!
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Steps
|
1
Done
|
Place Ground Chuck in Large Mixing Bowl. Add Next 8 Ingredients. With Clean, Damp Hands Mix Meat Mixture Together Until Well Combined. |
|
2
Done
|
Rinse Green Peppers and Slice Top Offs. Cut Peppers in Half and Remove Seeds. |
|
3
Done
|
Make Meatballs With Approximately 2 Tablespoons of Ground Chuck Mixture and Place in Half Sections of Green Peppers. |
|
4
Done
|
in Large Dutch Oven, Place Meat Stuffed Pepper Halves in Bottom of Pan. With Remaining Meat Make More Meatballs and Arrange on Top of Peppers. |
|
5
Done
|
Pour V-8 Juice Over All the Meatballs. Add Tomato Sauce and Crushed Tomatoes. With Spoon Spread Tomato Paste Over Top. Sprinkle With Red Pepper Flakes, Onion and Garlic Flakes. |
|
6
Done
|
Cook on Medium Low Heat For Approximately One Hour or Until Meatballs Are Cooked Through. |
|
7
Done
|
Serve With Mashed Potatoes. |
