Mrs. Peachey’s Stuffed Peppers are one of our family’s favorite summer meals!
We’ve been busy around here enjoying the season – doing things like wielding chain saws,
lifting heavy logs,
and gardening! In fact, my garden has taken off in ways that I never could have imagined. Let’s just say that we will be eating a lot of vegetables this summer. Like, way more than I know what to do with! When my mom came for a visit a few days ago, I roped her into helping me tie up my tomato plants on stakes. They were taking over the garden and covering everything in their path! My peas, cucumbers, bell peppers, and squash needed some breathing room.
In addition to the yard work, we also managed a quick getaway from the countryside for a visit to Williamsburg, The Great Wolf Lodge, and Busch Gardens! Never mind the fact that Casey spent the entire trip looking for “hay bales.” I guess he missed the farms at home!
But back to the gardening! As the first of our green bell pepper “crop” ripened, I knew just what I would do with them. In our house, there’s no better way to use fresh peppers than in Mrs. Peachey’s Stuffed Peppers recipe.
The Peachey’s are our wonderful neighbors, and they happen to have one of the most impressive gardens in Madison. They are also very talented in the kitchen, and at one point even owned their own restaurant in the Shenandoah Valley.
Over the years, the Peacheys have shared many delicious treats with us, including cinnamon buns, cherry Danish, freshly-baked sandwich rolls, strawberry pies, and tuna casseroles. This particular recipe was one of my favorites, and it came tucked inside a large brown paper bag a few years ago, which Mrs. Peachey had filled with green peppers from her garden. She thought that it would be helpful to share a meal idea when she handed me so much produce!
This is a perfect supper to make in advance and then just bake when you’re ready to eat. It’s another one of those ideal dinners because everyone in my house (big and small) loves it! Since the large peppers are difficult for little kids to slice and eat, I serve the boys their filling separate from the pepper. It’s always a big hit!
To save some time (and some dish washing), I just use microwaveable cups of brown rice. It’s an easy and healthy shortcut, and I promise that no one can tell the difference.
P.S. – Mrs. Peachey’s recipe serves a large crowd, so I usually cut it in half for our family.
Mrs. Peachey's Stuffed Peppers
- 10 green bell peppers
- 4 lbs. ground beef
- 2 t. salt
- ½ t. pepper
- 1 t. oregano
- 1 t. Italian seasoning
- 2 c. chopped onion
- 2 t. chili powder
- 1 50 oz can tomato soup
- 2 c. shredded cheddar cheese
- 3 c. cooked rice
Cut the tops off of the peppers. Remove core, seeds, and white membrane.
In a large bowl, combine the beef, salt, pepper, oregano, Italian seasoning, and onion. In a large skillet over medium heat, brown the beef mixture. Drain.
Return the beef mixture to the skillet. Add the chili powder and tomato soup. Cook over medium-low heat for an additional 10 minutes. Stir in the cheese and rice.
Spoon the beef mixture into the peppers. Stand the peppers up in a large baking dish and bake for approximately 30 minutes at 400 degrees.