Recipe for stuffed peppers/cabbage rolls 

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“I make these in the Summer and it is one of my *FAVORITE* of my Aunt\'s recipes. They always seem to taste better the next day, and freeze VERY well. I make them and share them and they are always a hit. THANKS AUNT PEARL!!!”

Great recipe. Will be made again. DH loved the peppers and DGD and I loved the meatballs and sauce. UPDATED review.............January 27, 2015. I've made a smaller version of this recipe several times and both my DH and I have loved it every time. I can't eat the peppers since they cause problems with my digestion...but love the flavors they give out. I especially love the flavor that the combo of the stewed tomatoes and condensed tomato soup give to the sauce. Tonight I will make this since I have a large pepper that needs to be used. DH loves the stuffed peppers. I'm considering cutting the cabbage in small pieces and putting it into the sauce instead of rolling the cabbage leaves but keeping the remainder of the recipe the same.

Aunt Pearl\'s Stuffed Peppers/ Cabbage Rolls

Cut green peppers in half from stem to bottom, and clean out insides, set aside.

Mix beef, cooked rice, onion, egg, 1 can of tomato soup, 1/2 can stewed tomatoes, garlic salt, dill and pepper. Stuff mixture into pepper halves and place in baking dish; with leftover mixture, form into meatballs and place around stuffed peppers.

Pour remaining soup and stewed tomatoes over the top of the meatballs and stuffed peppers, and add 1 cup of water. Cover and bake in the oven 350 degrees for 1 1/2- 2 hours, testing to see if green peppers are soft.

When making stuffed cabbage, place beef mixture at core side of cabbage leaf and roll like a burrito.

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