Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

Recipe Search

Stuffed Peppers

I make stuffed peppers very much like cabbage rolls, same meat filling and sauce. The sauce is one my mom always made. She never used tomato soup in any of her recipes, but I'm sure you could use it in this recipe if you have those around your table who do not care for the chopped onions and pepper in the sauce.
  • 1 pound lean ground beef
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 grated onion
  • 1/2 cup sour cream
  • 1 cup cooked rice (1/3 cup raw)
  • 5 large peppers, cut in half or 10 small 
  • 1/2 onion, chopped
  • 1/2 pepper, chopped
  • 5 tablespoons flour
  • 4 cups chicken or vegetable broth
  • 1/2 small can tomato paste
  • salt and pepper to taste  

  1. Cook about 1/3 cup rice in 2/3 cup water and 1/2 teaspoon salt, until done.
  2. Spray medium sized roaster with cooking spray.
  3. Prepare peppers. If peppers are large, simply cut in half and remove stems and seeds. Shave off the pointed/top part so that they sit better. If using small peppers, cut the pointed section off, remove seeds and stem. Arrange in roaster, flat sides down.
  4. In a large bowl, mix ground beef, seasoning, onion, sour cream and cooked rice. This works best by hand.
  5. Fill Peppers.
  6. In large skillet, cook chopped onion and pepper until soft.
  7. Add half of the broth. Mix flour and the rest of the broth in a sealed jar and add to sauce.
  8. Stir in tomato paste, salt and pepper to taste. Stir sauce until it comes to a boil and thickens.
  9. Pour over filled peppers and bake at 350° F for 75 -90 minutes

Posted by Picasa


  1. Your book arrived today - can't tell you how amazing I think it is - to share such love and hospitality and such strong faiths in Jesus in a wonderful cookbook - I was reading with tears in my eyes! Thank you all.
    To anyone else in the UK who wants a copy - I got mine from Aphrohead books through Amazon.

  2. I like the idea of putting sour cream in the meat mix. I'm guessing it helps in making the meat more moist...
    Beautiful presentation with the different colored peppers!

  3. Anneliese, you have me wanting to make these very soon. It was one of my favorite things my aunt used to make. I like the addition of the sour cream as well...nice and creamy, yum!

  4. Mmmm...These sound absolutely scrumptious. I don't think I've had stuffed peppers since I was a young girl. I think mom used to make them in quantity and freeze them. Do you know if this recipe works well as a freezer meal?

  5. Rachel .. yes you can freeze these after they are cooked and just reheat after you thaw them.

  6. Stuffed peppers..yummy! That shall be on the menu shortly:)

  7. My mother made these all the time but I never have. The sour cream does sound interesting too.

    If I were to make the cabbage rolls, would they cook same temp and time??? Thanks.

  8. I'm so hungry for these now. I love stuffed peppers but I never thought to cut them in half. .they would be the perfect size then.

  9. Bookie.. yes... for cabbage rolls.. roll same meat mixture in cooked cabbage leaves, (or freeze whole cabbage and thaw) and bake rools same amount of time... same sauce.

  10. These were great! I didn't have enough peppers to use all the meat mixture and sauce, so I used a few whole wheat tortilla wraps. Rolled them up kind of like enchiladas with the sauce and some shredded cheese on top and baked in the oven. The kids loved them!

  11. ABSOLUTE WOW--Soooooooooooooooo delicous --I added roasted garlic cloves to mixture--Will have
    this on my must keep list


Note: Only a member of this blog may post a comment.