Mom’s Recipe Box: “Thank You Mom” Stuffed Peppers from Jillian
Posted on July 11, 2014
(“Thank You Mom”) Stuffed Peppers
Personally, I hate to cook – I’d rather not eat than to cook.
I love to go out to eat.
But my mom, Jane, is a great cook!
There are four things I will never eat unless they are made from my mom’s recipes: 1- Southern Fried Chicken (she’s from Texas, so look out!); 2- Beef Stew; 3- Apple Pie; and 4- Stuffed Peppers. She taught me how to cook these fabulous meals but cooking in general never interested me.
More importantly, she taught me how to be a loving wife, a nurturing mother and to always treat people with kindness. We live 3,000 miles apart now but when I cook one of her meals I feel like I’m back at my parents’ house – upstairs doing homework while she is down in the kitchen hard at work. What a warm and safe feeling.
Thank you Mom! – Jillian Bennett Sterkin
Utensils needed: 1 large mixing bowl; 6 quart sauce pan; 1 long handled spoon; 1 sharp knife
INGREDIENTS: 6 peppers (any color is fine). Try to choose peppers that are reasonably flat on the bottom and fairly good-size but not huge; 2 and a half pounds ground beef; 1 large onion; 1 cup of rice (not instant); 2 teaspoons salt; one half teaspoon pepper; 2 cans stewed tomatoes – 14.5 ounce cans; 1 can tomato paste – 6 ounce cans; 2 cans Campbell’s tomato soup – 10 and three quarter ounce cans ; 2 soup cans of water.
PREPARATION: Start at least two hours before you plan to eat; wash peppers; cut off tops and remove seeds by spooning out; place in a 6 qt. saucepan; cover peppers with boiling water and let stand 10 minutes; drain the water; set pan of peppers aside.
STUFFING MIXTURE: Thoroughly mix ground beef, diced onion, salt, pepper and rice in mixing bowl. Fill peppers with stuffing mix.
SAUCE: Using the same mixing bowl, combine any leftover meat stuffing mixture, stewed tomatoes, tomato paste, tomato soup and water. Mix well and pour over and around peppers; You are using a large pan so make sure to cook on your largest burner; cover pan, and bring to boil, just a good bubble not a high boil, stirring sauce a few times – it won’t be easy to stir because the peppers are in the way but do your best.
After sauce begins to bubble cover pan and reduce heat to simmer; after approx. 10 minutes check to see if sauce is simmering, if not adjust heat accordingly – be careful not to have heat too high as tomato products burn easily. Simmer for one-hour occasionally spooning sauce over peppers; when peppers are done remove them to large serving bowl or plate; Simmer sauce uncovered for 10 minutes to thicken; Pour sauce into separate bowl, to be added as desired.
Delicious served with whipped potatoes or rice! – JBS
Look for Mom’s Recipe Box weekly on Fridays as family members add to and celebrate my mother’s collection of recipes, the Cecelia G. Bennett Collection – JB