Stuffed Peppers

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stuffed peppers with sauce finished

Stuffed peppers are one of my husband’s favorite meals and they always come out tender and flavorful. The sour cream sauce makes this dish unique to other stuffed pepper recipes I’ve tried.

This is a great meal to make on the weekends when the whole family is home. Or prep ahead for a hearty midweek meal.


More about this dish

To make the stuffed pepper mixer you just need a few ingredients: ground beef, chopped onion, cooked rice, chili sauce and spices. This dish is not spicy. If you you want to kick it up a notch feel free to add hot sauce or red pepper flakes.

I like to serve stuffed peppers with a side of mashed potatoes and spoon the extra sauce over everything. And if you happen to have any left over just refrigerate with some of the reserved sauce to heat up in the microwave later.

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Stuffed Peppers


Main Dish

Prep Time

30 min.

Cook/bake time

1 hr.



Here's What You'll Need

Large stock pot with lid


1 1/2 lbs. ground beef
6 green bell peppers
1 cup white rice cooked
6 ounces chili sauce (I buy a 12 oz bottle of Heinz Brand. Found in the ketchup isle.)
1 cup of diced onion
1/2 teaspoon celery salt
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 (10.75 oz. cans) tomato soup
1 cup water
1 cup sour cream


1. Cook rice and set aside.
2. Cut the tops off the peppers and remove the seeds and membranes. Set aside.
3. Make the Stuffed Pepper Mixture: In a large mixing bowl, add the cooked rice, uncooked ground beef, chopped onion, chili sauce, celery salt, salt and ground black pepper. Mix thoroughly.
stuffing pepper image
4. Stuff each pepper to the top with the Stuffed Pepper Mixture.
5. In a large stock pot, add the tomato soup and water. Stir to combine then place the stuffed peppers into the stock pot.
stuffed peppers cooking
6. Put the lid on the stock pot and bring to a boil. Then leave the lid on, reduce the heat and simmer for about 1 hour.
7. Remove the stuffed peppers from the stock pot when fully cooked. Make the sour cream sauce by adding sour cream to the remaining tomato soup in the stock pot. Use a whisk to stir thoroughly.
8. Spoon sauce over stuffed peppers and serve immediately.

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