Stuffed Pepper Casserole Vs Crockpot Stuffed Peppers by McCallum Vintage Recipe Divas

Stuffed Pepper Casserole

Stuffed Pepper Casserole

Be sure to see both recipes on this blog post. Both are very similar but cooked differently. I hope you will enjoy them!

Ingredients Needed

  • 6 large green peppers (about 2 1/2 lb)
  • 2 tablespoons margarine, melted
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 can (1 lb) tomatoes, un-drained
  • 1 can (8 oz) tomato sauce
  • 1 clove garlic, crushed
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried oregano leaves
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 lb ground chuck
  • 1 1/2 cups cooked white rice


1. Cut off tops of peppers; remove ribs and seeds. Chop edible portion of tops; set aside. Wash peppers.

2. Place peppers in large kettle with 2 quarts salted water. Bring to boiling; cover, reduce heat, and simmer 5 minutes. Drain peppers; set aside.

3. In hot margarine in medium skillet, saute chopped green pepper, onion and celery, 3 to 5 minutes, until tender.

4. Add tomatoes, tomato sauce, garlic, basil, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Simmer, uncovered, 10 minutes.

5. Preheat oven to 350 F.

6. Meanwhile, in large mixing bowl, combing egg, remaining salt and pepper, and Worcestershire. Beat with spoon to blend.

7. Add chuck, rice, and 1 cup of tomato mixture, mixing well.

8. Stuff peppers with meat mixture. Place in 3-quart casserole. Pour remaining tomato mixture over peppers.

9. Bake, uncovered, 1 hour.

Makes 6 servings.

Crockpot Green Bell Stuffed Pepper

Crockpot Green Bell Stuffed Pepper by McCallum Vintage Recipe Divas

Crock Pot recipes shouldn’t be too complicated or they defeat the whole purpose of using a Crock Pot. They should, however, contain a variety of ingredients so you can get all the flavor and nutrients you need out of a one-pot meal.

Ingredients Needed

  • 2 pounds ground Italian sausage (or a combination of sausage and beef)
  • 6 large green peppers
  • 1 large onion
  • 1/2 cups  pre-cooked rice using 1/4 of water recommended
  • 1/4 cup Romano cheese
  • 4 cloves of garlic
  • 1 large can of seasoned  tomato sauce
  • 1 tablespoon fresh basil
  • 1 tablespoon  fresh oregano
  • 1 tablespoon  fresh tarragon
  • Salt  &  pepper to taste


1.  Cut the tops of the peppers and clean the seeds out.

2. Arrange peppers in the Crock-Pot standing up and make sure they fit securely.

3. Grate onion, and  garlic  in the food processor. You can also just chop them into small pieces with a knife if you don’t have a food processor.

4. In a big bowl, combine ground Italian sausage, beef, onions, pre- cooked rice and  seasonings.

5.  Add salt and pepper to taste. Stuff the peppers with the mixture and arrange leftover meat between the peppers. Add  seasoned tomato sauce, cover and cook on low for 8-10 hours.

6. If you don’t have a slow-cooker, the dish can be cooked in the oven, covered, for 1- hour


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One thought on “Stuffed Pepper Casserole Vs Crockpot Stuffed Peppers by McCallum Vintage Recipe Divas

  1. Jennifer Humphries December 30, 2015 at 11:45 pm Reply

    Do you have a copy of the recipe card for Waikiki Meatballs dated 1973 from the McCall’s Great American Recipe Card Collection? Could you email it to me?


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