Unstuffed Peppers

I love Halupki (stuffed cabbage rolls) and stuffed peppers!

My father passed down to his children the deliciousness of these meals from his Slovak mother.

I’m sad to say that there are fast-paced days when I need to shorten the processing time a bit.

(It takes time to roll up all of those cabbage leaves or to stuff those peppers!)

In order to do so, I shred the cabbage and boil it or I chop the peppers up into bite size pieces first.

The cabbage and peppers become very tender this way.

Unstuffed Peppers | BackToFamily.net

I love this recipe as it can easily be modified to MAKE IT YOUR OWN.

Sometimes I make it with cabbage and sometimes with a variety of sweet peppers.

Sometimes I make it a hearty soup by adding more canned tomato juice.

Sometimes I make a casserole.

This is one of those recipes that I rarely make the exact same way twice!

Here’s the recipe. Now make it your own.

Unstuffed Peppers

  • About 6 sweet peppers (I like to use a variety of colors: orange, yellow, green and red), chopped
  • 1-2  pounds ground beef/venison, browned and drained
  • Tomatoes, chopped (or a can of stewed tomatoes)
  • Onions, chopped (I usually can tomato juice with peppers and onions)
  • 2/3 cup of instant brown rice
  • Tomato paste (I usually add a small can or two)
  • Seasonings to your taste (salt, pepper, Italian seasonings, parsley, garlic…)
  • Two quarts of canned tomato juice (or a large can of tomato soup & a can of water)
  • Mozzarella cheese, shredded

Place all in a 9 x 13 baking dish pouring juice on last.

Cover with foil.

Bake 350° for one hour.

Top with Mozzarella. Enjoy!

Unstuffed Peppers | BackToFamily.net

NOTE: I recently made this into a hearty fall soup. I just used an 8 quart stockpot and doubled the recipe using more tomato juice. Simmered on the stove for an hour or two. Yum!




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