Saucy Stuffed Peppers

Saucy Stuffed Peppers

60 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    2 h 30 m
  • Ready In

    3 h
Recipe by  MOELIZ

“My Slovakian grandmother always made huge pots of this during the winter time. I'm a vegetarian now, and can safely say that this is the one dish that I really miss eating.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  1. Wash the peppers thoroughly. Make a circular incision around the stem to remove it. Once stem has been removed, remove seeds, and rinse the inside of the pepper. Discard seeds and stems and set peppers aside.
  2. In a skillet over medium heat, melt the butter and saute onion until translucent.
  3. In a large mixing bowl, combine the onion and butter mixture with the ground beef and mix well by hand. Sprinkle in salt and pepper to taste. Slowly pour in the rice, while mixing by hand. Mix thoroughly.
  4. Stuff the meat and rice mixture into the peppers. Coat the bottom of 1 or 2 large pots with oil. Place the stuffed peppers into the pot(s) leaving a 2 inch space at the top of the pot. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form into balls and add to the tomato juice.
  5. Heat on low for 2 to 3 hours. Stir every 20 to 45 minutes. Juice will reduce to a thick sauce. You can tell that the peppers are done when they are splitting at the sides.

Share It

Reviews (60)

Rate This Recipe


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!



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.



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.

More Reviews

Similar Recipes

Stuffed Green Peppers I

Stuffed Green Peppers I

Kelsey's Favorite Stuffed Green Peppers

Kelsey's Favorite Stuffed Green Peppers

Bolognese Stuffed Bell Peppers

Bolognese Stuffed Bell Peppers

Stuffed Green Peppers II

Stuffed Green Peppers II

N'Awlins Stuffed Bell Peppers

N'Awlins Stuffed Bell Peppers

Czech Stuffed Green Peppers

Czech Stuffed Green Peppers


Amount Per Serving (8 total)

  • Calories
  • 467 cal
  • 23%
  • Fat
  • 19.8 g
  • 30%
  • Carbs
  • 52.9 g
  • 17%
  • Protein
  • 24 g
  • 48%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 1418 mg
  • 57%

Based on a 2,000 calorie diet



previous recipe:

Stuffed Green Peppers I


next recipe:

Mexican-Greek Stuffed Green Peppers