Stuffed Peppers

Stuffed Peppers

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Carole Davis


Quick and easy week night meal. Can be cut down for 2 people easily


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15 Min
25 Min


  • 1 lb
    ground veal, pork, beef or turkey optional
  • 4
    green bell peppers
  • 1
    red bell pepper, chopped
  • 2 stalk(s)
    green onions, sliced thin
  • 8
    kalamata olives cut in half
  • 1 1/2 c
    uncooked aborio rice
  • 1 tsp
    italian seasoning
  • 1 tsp
    dried basil
  • 2
    tomatoes diced
  • 3 c
  • 1/2 tsp
  • 1/2 tsp
    black pepper
  • 1 Tbsp
    olive oil, extra virgin
  • 8 oz
    feta cheese crumbled

How to Make Stuffed Peppers


  1. Preheat oven to 400*F. Cut green bell peppers in half and hollow out. Grease a baking dish and place the peppers cut side down. Bake for 15 min. Just until the skin starts to Char. Remove from oven and turn cut side up.
  2. While the peppers are baking, boil 3 cups of water with bullion any kind or broth(beef, chicken or vegetable. When boiling add rice and turn heat to simmer for 15 to 20 min.
  3. If using meat heat a Tbl. of oil in a frying pan and add your ground meat. Saute until cooked through and add all other ingredients, except the feta and saute covered for 5 min.
  4. Remove from heat and add the rice to the fry pan and the crumbled feta. Fill the peppers with the mixture and return to the oven for 5 to 10 min at 350*F. Serve immediately.

Printable Recipe Card

About Stuffed Peppers

Course/Dish: Other Main Dishes
Main Ingredient: Rice/Grains
Regional Style: Mediterranean
Other Tag: Quick & Easy

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