Special Stuffed Peppers
Submitted by katskids
Classic stuffed green peppers filled with ground beef, oats, onion, celery, and basil in tomato juice, baked and served with a creamy mushroom sauce. Old-fashioned comfort food.
YIELD
6 servingsPREP
20 minCOOK
45 minREADY
1 hrsIf there’s a more comforting weeknight dinner than a stuffed pepper, nobody’s told me about it yet.
Green peppers get blanched, then packed full of a hearty filling of ground beef, rolled oats, onion, celery, basil, and tomato juice. Baked until the peppers are tender and the filling is cooked through.
The secret weapon is the mushroom sauce: condensed cream of mushroom soup thinned with milk, heated up, and spooned right over the top. Creamy, savory, and absolutely old-school in the best way.
Kitchen Tips
- Blanch the peppers for 5 minutes before stuffing. This softens them just enough so they cook evenly in the oven without turning mushy.
- Rolled oats do the job of breadcrumbs here, binding the filling while adding a subtle, hearty chew.
- Stand the peppers upright in a shallow pan with a bit of water in the bottom. The steam helps them cook from the outside while the oven heats the filling.
- The mushroom sauce takes 2 minutes to make. Don’t skip it. It ties the whole dish together.
Ingredients
Directions
Cut ¼ inch slice from top of each green pepper; remove seeds.
Cook green peppers about 5 minutes in enough boiling salted water to cover them; drain.
Pan-fry ground beef, onion and celery until lightly browned.
Add remaining ingredients; combine thoroughly.
Fill green pepeprs with meat mixture.
Stand upright in shallow baking pan; add small amount of water.
Bake in preheated moderate oven (350 F.) about 30 minutes. Serve hot with mushroom sauce made by heating together mushroom soup and milk.
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