Natalie Loop Recipe

Stuffed Green Peppers

By Natalie Loop KitchenLooper

Recipe Rating:
 10 Ratings
Prep Time:
Cook Time:
Cooking Method:

Natalie's Story

I love green peppers in my eggs for breakfast, in my salads, on my pizza and raw. It's no surprise when I make this recipe I usually double it because these peppers are so filling and they taste even better the day after if any are around. I love being in the kitchen and feeding others. Everyone has to eat right?!

Blue Ribbon Recipe

Notes from the Test Kitchen:
So flavorful! We used a scrummy combo of Italian sausage and beef and the result was killer. They're on the menu for my upcoming family reunion!


green bell peppers, tops cut off and seeds removed
2 Tbsp
vegetable oil
1 c
finely chopped onion, yellow
1/2 c
finely diced green bell peppers or peas
1/2 lb
ground beef
1/2 lb
ground pork or italian sausage
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2 Tbsp
minced garlic
1/4 c
finely chopped fresh parsley leaves
3/4 Tbsp
1/2 tsp
ground black pepper
red pepper flakes
2 c
cooked long or medium grain white rice
8 oz
tomato sauce plus more
1 c
gruyere cheese
1 c
mozarella cheese

Directions Step-By-Step

Preheat oven to 350 degrees.
In a large pot of boiling water, parboil the peppers until tender, 2-3 mins. Cook longer if you like your peppers soft. Remove with a slotted spoon and dry on paper towels.
In a large skillet or saute pan, heat the oil over med-high heat. Add the onions and chopped bell peppers and cook until soft, about 3 mins. Add the beef, pork or ital. sausage), garlic, salt, pepper flakes and black pepper. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6-10 mins. Add the rice and tomato sauce and stir well. At this point if want to substitue peas instead of diced peppers throw the peas in at this step and heat through 2 mins. Remove from heat and adjust the seasoning to taste.
Pour enough water into a baking dish to just cover the bottom, about 1/8"-1/4" deep. Stuff the bell peppers with the rice mixture half way up then sprinkle with Mozarella & Gruyere another layer of rice mixture. Spread 1-2 Tbl. of tomato sauce on top of each pepper. Place peppers in a baking dish then place this into the pan with water. If any left over rice mixture fill in around the peppers. I don't usually measure I eyeball the ingredients and usually end up adding more.
Cover with foil & cook peppers in oven about 30 mins. until tender. Remove and sprinkle with more Gruyere and Mozarella and return to oven another 15-20 mins. until cheese is melted and bubbly.
Remove from oven, let rest for approx. 10 mins. before serving.

About this Recipe

Course/Dish: Beef, Other Main Dishes, Pork
Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: For Kids, Healthy
Hashtags: #sausage, #PEPPERS, #Stuffed

  • Comments

  • 1-5 of 85
  • user
    Sandy Mika mikasldy - Jun 25, 2012
    I've never put cheese on my stuffed peppers, but I'm telling you ,it looks awfully good to me, yum 8]
  • user
    Straw's Kitchen GrandsBest - Jun 25, 2012
    Looks good, I love making stuffed peppers smothered in cheese.
  • user
    Natalie Loop KitchenLooper - Jun 26, 2012
    Thanks ladies Sandy you ought to try it it's delish I started using cheese since kids love it and it's easier to hide some of the other things you may want to add that kids don't think they like, like peas, etc. These are awesome and the combination of meats adds depth of flavor.
  • user
    Sandy Mika mikasldy - Jun 26, 2012
    oh I'm definately gonna make them with the cheese 8 )
  • user
    David Henson Davethechef - Jul 6, 2012
    OMG Natalie this looks heavenly!! Totaly saved this one !! Cant wait to try it!!