Nov 15, 2013

Grandma Vee's Stuffed Peppers


As most of you have noticed, my family is EXTREMELY close. We’re talking invite our 88 year old grandma to our Costume Karaoke Halloween party close. My dad still goes over to her house every day for his lunch break. She makes AMAZING meals and I’m so thankful that I get to go over to her place a couple of days a week and visit with her. It makes me a little sad to know that I won’t be able to do this when I get a full time job…hmmm. ;)
She makes yummy meals for us (after always checking with me if it’s “gluten free” of course) like meatloaf, soups, salads, chili, and recently STUFFED PEPPERS. They are so delicious that I had to get the recipe from her. I asked her how she made them and she told me all the ingredients and said “I don’t really measure anything,” in her high pitched grandma voice that I love. She explained that her mother used to make them and she just “threw everything together.” Such a grandma thing, right?! So I snooped through her things to get an idea of how I could make the same yummy peppers ASAP! Here’s the ingredient list:
• 4 green bell peppers
• 1.5 lbs of ground beef or other ground meat
• 1 small-medium onion chopped
• 2 eggs
• 48 oz. can of tomato juice
• Brown rice
• Spices to taste


1. Cut the tops off of the green peppers and clean out seeds. Set aside.

2. In a large bowl, mix together raw beef, onion, eggs, any spices you would like, along with a couple handfuls of brown rice. Get your hands dirty and make a giant meatloaf mixture. Set aside.

3. In a large sauce pan or pot (I used a chili pot), empty about 1/3 of the can of tomato juice and start heating over medium heat.

4. Using your hands, stuff the peppers with the meat mixture. Place them into the heating juice.

5. Any extra meat can be used as meat balls around the peppers. Grandma also explained how she sprinkled some rice around in the juice as well. The more rice you add, the less soupy it will be. Brown rice especially soaks up a lot of moisture so if you want it juicy, use less rice.

6. Pour the remainder of the tomato juice into the pot and over the peppers. It’s okay if they are submerged.
7. Cover and bring to a bubble. As soon as it bubbles, turn down the heat to medium-low or low and slow cook for about an hour.


*I turned the peppers on their sides and turned them every once in a while to make sure the juice was getting in and cooking the meat evenly.

It took me about 10 minutes to mix everything together and throw it into the pot. It’s so easy and DELICIOUS! It’s a total grandma meal :)
When they are ready, I just scooped a pepper and juice with rice into my bowl and scarfed it down. If you want just a little bit of seconds, the meatballs and rice on the sides are PERFECT! You HAVE to try this ASAP and let us know what you think!
Happy Pepper Stuffing!

Signature Maggie

1 comment:

  1. Mags-my family has made these for years too, minus the eggs. When we were little my sister and I wouldn't eat the pepper but now we both devoure the entire pot!