This recipe is private


Russ Myers


Stuffed peppers are filling, easy to make and I would go so far as to serve them to company. It’s just a good home-made meal that most of us like ~ a great comfort food, for sure.

Green bell peppers are pretty, colorful to look at, and if you prefer red bell peppers for the color, use them. It’s a great thing ~ your whole meal in a stuffed pepper, veggies, carbs and protein! And eating them makes a super supper!

★★★★★ 1 vote
6 Servings
25 Min
30 Min


6 large
green bell peppers, tops cut away and seeds removed
2 Tbsp
vegetable oil
1 c
finely chopped yellow onions
1/2 c
finely chopped green bell peppers
1/2 lb
ground beef
1/2 lb
ground pork
1 Tbsp
minced garlic
1/4 c
finely chopped fresh parsley leaves
3/4 tsp
1/2 tsp
ground black pepper
1 pinch
red pepper flakes
2 c
cooked long or medium-grain white rice
8 oz
tomato sauce
1 c
mozzarella cheese
water (or chicken broth)


1Preheat the oven to 350 F

In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes.

Remove with a slotted spoon and dry on paper towels.
2In a large saute pan or skillet, heat the oil over medium-high heat.
Add the onions and chopped bell peppers and cook stirring, until soft, about 3 minutes

Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes.

Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes.

Add the rice and tomato sauce and stir well.

Remove from heat and adjust the seasoning, to taste.
3Pour enough water (or chicken broth) into a baking dish just to cover the bottom, about 1/8-inch deep.

Stuff the bell peppers with the rice mixture and place in the baking dish.

Bake until the peppers are very tender and the filling in heated through, approximately 20 minutes.

Remove from the oven, sprinkle with mozzarella cheese and bake for an additional 5 to 10 minutes.


About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American