Classic Stuffed Peppers

photo by:kraft

As a child I never really cared for stuffed peppers. Instead of the Italian dressing mix, I also tried onion soup mix and used brown instant rice instead of white. We all...read more

posted by

catwoman1275

on 2/28/2013

time

prep:

25 min

total:

1 hr 5 min

servings

total:

4 servings

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What You Need

lb. ground beef

large onion, chopped

can (15 oz.) tomato sauce, divided

1-1/4

cups water, divided

Tbsp. (about 1/2 of 0.8-oz. env.) GOOD SEASONS Garlic & Herb Dressing Mix

cup instant white rice, uncooked

large green peppers

Make It

BROWN meat with onions in large skillet on medium heat. Stir in 1 cup tomato sauce, 1 cup water and dressing mix. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 min.

MEANWHILE, heat oven to 400°F. Cut tops off peppers; discard seeds. Mix remaining tomato sauce and water in bottom of 9-inch baking dish. Add peppers; fill with meat mixture. Cover.

BAKE 35 to 40 min. or until peppers are tender. Spoon sauce from bottom of dish over peppers just before serving.

Kraft Kitchens Tips

Substitute

Prepare using lean ground beef.

Substitute

Prepare using frozen LOUIS RICH Pure Ground Turkey, thawed.

Note

Use remaining dry dressing mix to prepare dressing as directed on package, using half each of the vinegar, water and oil. Store in refrigerator until ready to use.

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catwoman1275

posted:2/28/2013

As a child I never really cared for stuffed peppers. Instead of the Italian dressing mix, I also tried onion soup mix and used brown instant rice instead of white. We all loved it, even my 9 year old son who is a very picky eater.

TracyLBain

posted:2/3/2013

Awesome! Anything I can make that the whole family loves to eat is worth making again and again! I did swap the seasoning for onion soup mix instead and I used 100% venison meat.

meeshell84

posted:12/16/2012

This turned out very good.

quinnbee01

posted:12/17/2011

I used dry onion soup mix and some italian seasonings. I also used spaghetti sauce instead of tomato. For meat I used 1/2 lb of ground beef and 1/2 lb of ground venison, it's a good way to sneak it in and no one would notice. I also added shredded cheese to the meat mixture and put some on top of the peppers for the final 5 mins of baking. They turned out AWESOME!!!! I asked my boyfriend to rate them from 1 to 5 stars and he gave them a 7. lol.

carrieig

posted:11/21/2011

Hubby really enjoyed this dish. I did use spaghetti sauce and could not find the dressing mix, so I used cream of vegetable soup mix (used 1/2 the package) and Mrs. Dash for spice.

a cook

posted:10/4/2011

key is add more seasoning for flavor.... hearty dish. I made it for 8 peppers.

a cook

posted:8/17/2011

Very good. I sauteed the onions with garlic in olive oil and then added the meat. Very good flavor!

ariez0104

posted:7/12/2011

Yum!! I took advice from reviewers and kicked the oven temp up to 425 instead of 400. Came out perfect.

mjaraczewski

posted:5/3/2011

The peppers didn't cook long enough, but other than that it was great. My husband told me they were better than his mothers!!

kimlaliberte

posted:4/7/2011

These were so easy and very good! I made a few minor changes. I added fresh minced garlic to ground beef when cooking and used frozen diced onions(always in my freezer, so much easier than cutting up an onion & no tears). I used spaghetti sauce instead of tomato sauce. I suggest tasting you meat mixture before stuffing peppers. I ended up adding some worcestershire sauce and salt & pepper to give it a little more flavor. Then I mixed in some grated mozzarella and chedder cheese to meat mixture. After cooking time I sprinkled more cheese on top and baked uncovered 5 more minutes. These were just as good reheated the next day. Will make again!