Aunt Virgie's Stuffed Green Bell Peppers |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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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. Ingredients:
2 lbs ground chuck |
1 (2 ounce) packet onion soup mix |
1 cup rice, uncooked |
2 tablespoons ketchup |
1 tablespoon dry mustard |
1 teaspoon pepper |
1 teaspoon lemon pepper |
1 teaspoon garlic pepper seasoning |
1 teaspoon parsley flakes |
3 large green peppers |
6 ounces tomato paste |
8 ounces tomato sauce |
28 ounces crushed tomatoes |
46 ounces v 8 vegetable juice |
1/2 teaspoon red pepper flakes |
1 teaspoon dried onion flakes |
1 teaspoon dried garlic flakes |
Directions:
1. Place ground chuck in large mixing bowl. Add next 8 ingredients. With clean, damp hands mix meat mixture together until well combined.
2. Rinse green peppers and slice top offs. Cut peppers in half and remove seeds.
3. Make meatballs with approximately 2 tablespoons of ground chuck mixture and place in half sections of green peppers.
4. 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. 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. Cook on medium low heat for approximately one hour or until meatballs are cooked through.
7. Serve with mashed potatoes.
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