Source: Houston Junior League Cookbook

"Top-of-Stove" Stuffed Peppers
Try this great stuffed pepper recipe for homemade stuffed peppers.
Serves: 1 or 2 stuffed halves
Prep Time: 15 minutes
Cook Time: 25-30 minutes


2 1/2 pounds ground chuck, lean
1 medium onion, chopped
1 can condensed black bean soup
1 1/2 teaspoons chili powder
1 teaspoon sugar
1 teaspoon pepper
2 tablespoons Worcestershire sauce, or A-1 sauce
2 tablespoons dry red wine
1 teaspoon salt
1/2 teaspoon garlic powder, (optional)
1/2 teaspoon celery seed, ground
2 tablespoons parsley, chopped
4 large bell peppers, halved lengthwise

Brown meat and onion together without additional fat in large Dutch oven. Drain fat from meat. Add other ingredients, except bell peppers and catsup. Cover, and cook slowly for 10-15 minutes. Stir occasionally. Wash and cut peppers in half, lengthwise. Remove and discard seeds, veins and stems. Heap meat mixture into peppers. Decorate tops with dabs of catsup. Cover bottom of Dutch oven with 1/4 inch water. Carefully place stuffed peppers in water. Cover tightly with heavy lid, and steam over medium heat for 10-12 minutes, until peppers are tender but not soft (much better if they are slightly crisp). Meat filling can be made a day ahead of time and re-heated before filling peppers.