I use tomato soup with a tablespoon of horseradish in it. Yum!!

i use a large can of tomato juice for mine

I start my sauce by sauteing , chopped onion, chopped green pepper tops, and one rib of celery chopped fine. Then I put canned tomatoes and tomato paste along with a little oregano and basil, and salt and pepper to taste. I let that simmer while I get the meat mixture ready and the peppers ready to be stuffed.

Daylily Dawn has bout the same thing I would use, except I might not add the oregano; depends on if you want that
"spaghetti" sauce flavor. The basil makes a world of difference in sauces made with tomatoes; I use it in creole sauces and fish courtboullion, too. Simmering for a long time enhances the flavor. Good luck.

That's the way I do it too.l And I also use Rice A Roni - Spanish Rice mix and use that with the hamburger. I made a lot during the fall and then freeze it in disposable aluminum 8x8 pans. Oh, that sounds so good right now. Have a good day. Edie

I make these once a year for my hubby's birthday, along with stuffed cabbage. I use red bell peppers because they are sweeter. I also use spaghetti sauce in the meat mixture and top the bell peppers with it. Then I add grated cheese to melt and they are ohhhh so good. Hubby's just love them.

Interesting posting and lots of contributions. Thanks :) I made my version of Unstuffed Cabbage Casserole from a recipe I had found on Facebook. Extra lean ground beef, garlic, chopped onion and green pepper, diced tomatoes, crushed tomatoes, salt, pepper, celery seed, parsley, chopped cabbage --- but needed more help on the spices. Hubby and I were at a loss. I think I will add taco seasoning when I heat up the "planned overs." I made an extra large batch so I could freeze some homemade convenience food.

We served the veggie/meat mixture over brown rice. DH told me that it was a good recipe. If he likes it, I know it's a definite keeper......

Roast the cleaned peppers in a 400 oven for about 15-20 minutes before you stuff them.

I saute diced tomatoes without juice, onion and celery...let it simmer...add juice back in as needed...season with whatever spice you like...simmer some more...pour over peppers like a gravy...