Stuffed Peppers and Tomatoes - Kraft Recipes Top
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Stuffed Peppers and Tomatoes

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  • Remove pulp from tomatoes and set aside in bowl. Sprinkle 1 tablespoon of sugar in each bottom of tomato and let sit. Take out the insides of green peppers discard seeds save tops.
  • Meanwhile brown chop meat in pan then add garlic cloves add salt and pepper to taste. When meat is almost browned, add tomato pulp, wine, water, rice, and two bay leaves. Bring to boil, lower flame let simmer for 15 minutes. Let mixture cool for a few minutes.
  • Then stuff each pepper and tomato and put tops back on peppers and put in oven 350 for 1 hour or until peppers and tomatoes are fork tender. Mixture should be thick. Make a tent with foil over the tomatoes and peppers.

Special Equipment Needed


Sometimes the tomatoes will cook up faster than the peppers. If this happens, remove tomatoes and cover with foil on plate and continue cooking peppers for another half hour or until tender. And dont forget to discard the bay leaves.

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