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 6-8

  • 6 green bell peppers

  • 1 cup rice

  • 2 cups sauce (recipe follows)

  • 2lbs ground beef

  • 2 tsp garlic powder

  • 2 tsp basil

  • 1 tsp ground oregano

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tsp red pepper

  • 1 tsp ground thyme

    1 cup diced onions
    2 tbsp garlic powder
    2 cans 28 oz crushed tomatoes
    1 tsp salt
    1 tsp pepper
    2 tsp basil
    Olive Oil

    Make sauce first so you can reserve 2 cups for bell pepper mixture and it can cool
    Put olive oil in the bottom of a heavy bottom pan
    Saute onions until translucent
    Add crushed tomatoes
    Add seasoning
    Reserve 2 cups in a small bowl- allow to cool
    Make mixture for bell peppers:
    In a large bowl place 2 lbs ground beef
    Add all seasonings to the bowl
    Mix well
    Take each bell pepper and slice it long ways
    Wash thoroughly
    Take a handful of meat mixture and place it in the bell pepper
    Stuff as much as you can in there and pat it down
    Place in the remaining tomato sauce in your pan
    Continue to do this with the remaining bell peppers
    Bake on 350 for about 45 minutes (or until bell peppers are fork tender)
    When they are done and still hot, top with Parmesan cheese and serve