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Filled Stuffed Peppers Supreme


Meat filled green peppers in a spicy tomato cream sauce. A hand me down family recipe that I have greatly modified & finally written down.













Trans-fat Free, High Fiber


1 tablespoon olive oil, extra-virgin
1 teaspoon chili pepper flakes
3 cloves garlic
1 large yellow onion
1 pound ground beef, lean
1/2 lb.ground veal can be used
½ pound ground pork
10 drops worcestershire sauce
1 teaspoon horseradish
1 x salt
1 cup rice, cooked
use any type of your choice
6 large green bell peppers
Cut of tops/Chop tops
28 ounces tomatoes, canned with juice
10 ounces soup, cream of tomato
low salt preferred
8 ounces light cream (half&half)
6 ounces sour cream
light if preferred
1 x red hot pepper sauce
to taste


In a large skillet add oil, garlic, pepper flakes, chopped pepper tops & onions.

Sauté over medium heat for 5 minutes. Add meat & cook, stirring until meat is no longer pink. Drain fat & add to large bowl.

Add worcestershire sauce & horse radish & mix.

Add cooked rice to mixture & stir until mixed.

Soak peppers in boiling water for 5 minutes.

In a roasting pan that will hold the peppers upright, add remaining ingredients & cook on low just to warm. When warm, add some sauce to meat mixture just to bind the meat mixture.

Spoon meat mixture into the peppers & put them in the roasting pan upright. The sauce should be up ¾ of the peppers more or less. Spoon some sauce on top of each pepper. Any leftover meat can go into the sauce. Bake slowly with lid on at 325 degrees for about 1 hour or until peppers are tender & sauce is boiling lightly.

Remove from oven & let cool to thicken sauce & let the juices soak in. Serve with boiled potatoes with sauce on top.

The key to this recipe is the sauce. Should be medium thick. Adjust anything as needed. This is hard to screw up.

Next day leftovers are even better!!

You will make this again!!


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 571g (20.1 oz)
Amount per Serving
Calories 52450% of calories from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 609mg 25%
Total Carbohydrate 11g 11%
Dietary Fiber 5g 20%
Sugars g
Protein 70g
Vitamin A 26% Vitamin C 257%
Calcium 17% Iron 31%
* based on a 2,000 calorie diet How is this calculated?


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