Kathy, this is a recipe I've had for a long time. I use it just as a guide and make adjustments depending on how I feel. The last few times I made it I have used a variation of Mama's Meatball recipe and added some rice to the mixture. I've made it using the hungarian peppers as well as green bell peppers. I like to serve them

Ann

Home Cookin Chapter: Recipes From Thibeault's Table

Meat Filling

2 lbs combination of Veal, Pork, Beef,
1 small onion, finely chopped
bread soaked in milk
2 eggs
2 cloves fresh garlic finely minced
paprika
nutmeg
oregano
fresh chopped parsley
salt and pepper

Hungarian Peppers

Sauce

1 small onion chopped
2 garlic cloves minced
2 Cans tomatoes
bay leaf
pepper
oregano
Basil
salt and pepper
. Mix together all ingredients and stuff into long Hungarian Peppers

Form remaining meat into small meatballs. Saute to brown.

Sauce

Saute onions and garlic in olive until soft. Add tomatoes and
seasonings and bring to a boil. Add stuffed peppers and meatballs and
lower heat to a simmer. Cook for 1 1/2 hours.

Optional
To thicken sauce

Heat some oil in a small skillet and add some flour. (Roux) Cook
stirring until flour is lightly browned. This with some chicken broth
and add to sauce to thicken.

Serve with mashed potatoes or with noodles.

Servings: 4

Exported from Home Cookin 5.2b (www.mountain-software.com)

Ann, I haven't stuffed bells in ages. Take that back, I did use some of the excess crawfish stuffing in a couple peppers last time I stuffed portobellos.

I love the idea of using Mama's mix in the peppers. I find it a little too wet for meatballs, but I bet that's what makes it perfect for stuffing.

STUFFED GREEN PEPPERS (serves 4)
2 large green peppers
1/2 lb lean ground beef
1/4 cup uncooked instant rice
8 oz can tomato sauce, divided
2 TBL chopped onion
1 egg, beaten
1/2 tsp salt
1 TBL grated Parmesan
1/2 tsp Worcestershire
Dash of pepper
Cut peppers in 1/2 lengthwise & remove seeds. Combine meat, rice, 1/4 cup tomato sauce & remaining ingredients. Stuff peppers with mix & place in a greased baking dish. Spoon remaining tomato sauce over stuffed peppers & then sprinkle w/additional Parmesan. Cover & bake in a preheated 350° oven for 50-60 minutes.~~ You can mix mozzarella or cheddar into the meat mixture as well. From By Special Request

I would guess you could adapt this to a crockpot. It's a good, basic recipe that seems to go over well as a good comfort food.

Here's the one I use. I do like to blanch my peppers in boiling water for just a few minutes after cutting them and disposing of the membranes and seeds. They have less of a raw taste that way.

Stuffed Red Peppers

Recipe courtesy Paula Deen

6 to 8 servings

4 large red bell peppers
3/4 pound ground chuck
1/2 pound ground pork
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons beef bouillon granules
2 teaspoons House seasoning, recipe follows
1 cup cooked rice
1/2 cup jarred cheese and salsa
1/2 cup sour cream
1 cup diced tomatoes
1/2 cup chopped green onion tops
1 tablespoon soy sauce
1 cup hot water
Preheat oven to 350 degrees F. Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers. Using a hot skillet, saute the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules, and house seasoning together. Saute until onions become translucent. Drain the fat off. Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce. Mix well and stuff the mixture into the peppers. In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

My husband loves stuffed peppers so I make them frequently. I usually make them Greek style, with a filling similar to dolmathes (stuffed grape leaves). As with the grape leaves, I usually serve them with unsweetend, plain yogurt. Depending on my mood, I'll stuff them whole or cut them in half.

Yemiste
(Greek Stuffed Peppers)

4 large bell peppers (green, yellow, red, etc.)

Stuffing:
1 pound lean ground beef or lamb
â cup raw, long grain rice
â cup water
1 large onion, finely chopped
2 - 4 cloves garlic, crushed or finely minced
¼ cup olive oil
1 8-ounce can tomato sauce
1 teaspoon dried mint
1 teaspoon dried dill
1 teaspoon oregano
1 teaspoon salt
1 cup hot water or broth
Pepper to taste

Pepper Preparation:
Slice off the top of the peppers. Remove white membrane and all seeds. If desired, remove stem from top piece and use to "cap" the stuffed pepper or chop and add to filling mixture. For softer peppers, lightly steam before stuffing.

Stuffed Pepper Preparation:
Sauté onion and garlic in olive oil until translucent. If using, add reserved chopped pepper. Add rice and â cup water. Parboil rice until almost all liquid is absorbed; set aside. In bowl, combine ground beef or lamb, parboiled rice, onion, garlic, tomato sauce, mint, oregano, dill, salt, and pepper.
Mix thoroughly.

Place peppers into lightly oiled baking pan. Salt cavities lightly. Stuff the meat/rice mixture into peppers.

Add half the hot water or broth. Cover pan. Bake at 350° for 60 minutes, until rice is tender and vegetables are cooked. Check at 45 minutes and add more water or broth if needed. Let stand covered 15-20 minutes.

Serve with plain, unsweetened yogurt, Tsatziki, or Avgolemeno Sauce.

Hi, we love stuffed peppers, but we always serve mashed potatoes with ours. The combination of the juice over the potatoes is really good. I like to put rice in mine , but we like it a bit juicy if your serving it with the potatoes. A good turkey-burger instead of the regular hamburger is a nice healthy change.

I grew up eating my mom's Hungarian Stuffed Peppers. These work great in a crockpot (that's how I make them).

4 green peppers, cut off tops; take out seeds
1/2 lb. ground beef
1/2 lb. ground pork (or use all ground beef - 1 lb.)
2 eggs
1 cup uncooked white rice
2 medium onions, chopped
1 large can tomato juice
1/4 cup milk
1 tablespoon flour
1 teaspoon paprika

Directions:
Cover rice with boiling water - let stand 10 minutes. Cover peppers with boiling water, let stand 5 minutes. In oil or margarine, fry chopped onion until golden, add 1 tablespoon flour, stir until flour is light brown; add paprika and immediately pour in tomato juice.

Drain rice of water, add to ground meat, add eggs, salt, paprika, milk, and mix well. Fill peppers half full, place in tomato sauce, if any filling is left, make little golf ball size meat balls and drop in tomato sauce. Simmer about 1 hour or until rice is cooked.

My Husband and I went to the store yeaterday and the green peppers where $2.99 a pound (Florida)! We bought 3 and it came up to $5.99. Let get real! That was too much to pay but it was his money! I told him we'll cut them in half and make 2 out of one! He too wants to make Stuffed Peppers.
Em