These Special Stuffed Peppers are a comforting classic that transforms humble green peppers into a savory, protein-packed meal. The filling combines ground beef with aromatic onions and celery, using uncooked oats as a clever binder to keep the mixture moist and tender. A rich sauce made from condensed cream of mushroom soup and milk pours over the tops, creating a velvety contrast to the crisp-tender peppers. Perfect for weeknight dinners, potlucks, or meal prep, this dish offers a satisfying balance of flavors and textures. It’s a timeless recipe that brings a touch of home-style warmth to any table, appealing to both children and adults alike.
Special Stuffed Peppers
Description
These Special Stuffed Peppers are a comforting classic that transforms humble green peppers into a savory, protein-packed meal. The filling combines ground beef with aromatic onions and celery, using uncooked oats as a clever binder to keep the mixture moist and tender. A rich sauce made from condensed cream of mushroom soup and milk pours over the tops, creating a velvety contrast to the crisp-tender peppers. Perfect for weeknight dinners, potlucks, or meal prep, this dish offers a satisfying balance of flavors and textures. It&# 226;ÂÂs a timeless recipe that brings a touch of home-style warmth to any table, appealing to both children and adults alike.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Cut a 1/4-inch slice from the top of each green pepper to create a lid; remove seeds and membranes from the inside.
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Fill a large pot with salted water and bring to a boil. Add the green peppers and cook for 5 minutes to soften slightly; drain well.
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In a large skillet over medium-high heat, cook ground beef, chopped onion, and chopped celery until the beef is browned and no longer pink; drain excess fat if necessary.
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Stir in the uncooked oats, tomato juice, salt, and basil into the beef mixture; combine thoroughly.
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Spoon the meat mixture into the hollowed-out green peppers, packing it in firmly.
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Place the stuffed peppers upright in a shallow baking dish; add a small amount of water to the bottom of the dish.
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Bake uncovered for 30 minutes, or until the peppers are tender and the filling is heated through.
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While the peppers bake, combine the cream of mushroom soup and milk in a small saucepan; heat gently over low heat until warm and smooth.
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Serve the hot stuffed peppers topped with the warm mushroom sauce.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 638.8kcal
- % Daily Value *
- Total Fat 29.0g45%
- Saturated Fat 10.8g54%
- Cholesterol 132.8mg45%
- Sodium 135.5mg6%
- Total Carbohydrate 38.4g13%
- Dietary Fiber 8.3g34%
- Sugars 4.4g
- Protein 53.5g107%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Substitutions: You can substitute ground turkey or chicken for a leaner version. Red or yellow bell peppers can be used instead of green for a sweeter flavor.
Variations: Add a pinch of garlic powder or black pepper to the meat mixture for extra flavor. For a creamier sauce, use half-and-half instead of milk.
Tip: If your peppers are very large, you may need to increase the amount of filling slightly. Ensure the peppers are drained well after boiling to prevent a watery filling.
