CNYEats A Taste of Utica Stuffed Peppers

by Joanne on July 3, 2011

The first time I ever had stuffed peppers, a little Polish lady served them and I thought they were the best thing since sliced bread!  She sometimes made them with pasta sauce but other times she made them with tomato soup.  It didn’t matter which sauce/soup was used, they were always one of my favorites at her house.


On page 125 of our book


is the recipe for Stuffed Peppers using tomato soup.  You might use green or you might prefer red bell peppers, either one will work in this recipe.


Posted by Jo Giacovelli

  • 6 large bell peppers, washed, dried, seeded and cut in half lengthwise.
  • salt for sprinkling inside the peppers
  • 1 1/2 lbs ground beef + 1/2  lb meatloaf mix or ground pork *I used SOY MEATLESS CRUMBLES
  • 1 cup raw rice (uncooked).  Brown or white rice can be used
  • 2 eggs
  • 2 TBS olive oil
  • 1 chopped onion
  • 4 cans tomato soup

Preheat oven to 350 F.

Sauté the onion in the olive oil until translucent, about 5 minutes over medium heat.  Allow to cool.

Mix the meat with the uncooked rice, eggs, and 2 cans of soup. *DO NOT ADD WATER.

Add the onion  and mix thoroughly with the meat mixture.

Salt the inside of the peppers and place the halves on a baking sheet.  Stuff the peppers with the mixture. *Don’t pack the stuffing in too tight otherwise it will take longer to cook.

Mix the remaining tomato soup with 1 can of water.  Pour the diluted soup over the peppers.

Bake covered in foil until cooked, about 1 1/2 to 2 hours.


Memories from Ernie:  Who makes the best tomato pie?  Without a doubt Mrs. Tringo made the best.  I lived next door to her and for $1.25 you got 30 pieces of tomato pie.  She made it for all showers, weddings and parties in Utica at that time.  Believe me you could not park on the street with all the people picking up tomato pie.  She would ask me to go get her milk at the store.  I would go and wait for a nickel but she would say take this home: a tomato pie.  Ha Ha! I really wanted the nickel.

Another look back and another great recipe from Utica. Some people ask “What’s in Utica?”  We can honestly say “Great food!”.

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