stuffed bell peppers 

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This is a Southern classic that I loved having growing up and now my children enjoy it as well.
Normally, you see people stuffing the entire bell pepper whereas I like to split mine in half.
My kids (and honestly myself) don't enjoy having a big part of the bell pepper.
So, if you want to keep it whole, you most certainly can!  

Ingredients: Serves 4-6

  • 3 large green bell peppers (reserve tops to chop off excess) 
  • 1 cup rice 
  • 24 oz marinara (preferable a datterini style one) 
  • 1.5-2lbs ground beef 
  • 1 cup onion chopped 
  • 1/2 tsp red pepper flakes 
  • 1/2 tsp ground thyme 
  • 1 tsp italian seasoning 
  • 1 tsp salt 
  • 1/2 tsp pepper 
  • 1/2 cup water 
  • Parmesan for topping 


Directions: 

  • Chop the tops off of bell peppers and set aside 
  • Clean out the insides of the bell peppers and remove seeds 
  • Slice them in half, longways 
  • Make meat mixture: 
  • 1 cup of marinara 
  • Add beef 
  • 1/2 cup bell peppers (from tops) 
  • Add onion and all seasonings 
  • Stuff the bell peppers 
  • Add mixture to each bell pepper and pack it in 
  • Place enough marinara to cover the bottom of a dutch oven 
  • Add each bell pepper to the pot 
  • Top each bell pepper with the rest of the marinara sauce 
  • Cook for 1 hour on 350 
  • Sprinkle parmesan on top and let melt 
  • Serve! 
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