Stuffed Peppers

KathyKathy Otis
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Serves 6-8

Stuffed Peppers by Kathy Otis
Serves 6-8
Stuffed Peppers by Kathy Otis
Serves 6-8


  • 6 peppers with tops cut away and seeds removed
  • 2 Tbsp. vegetable oil
  • 1 cup finely chopped yellow onion
  • 1/2 cup finely chopped peppers
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 Tbsp. minced garlic
  • 1/4 cup finely chopped parsley leaves
  • 3/4 tsp. salt
  • 1/2 tsp. ground black pepper
  • pinch red pepper flakes
  • 2 cups cooked white rice
  • 8 ounces tomato sauce
  • Water
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  • 1

    Preheat the oven to 350 degrees F.

  • 2

    In a large pot of boiling water, parboil the peppers just until tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.

  • 3

    In 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, black pepper, and pepper flakes. Cook until the meat is browned. Add the rice and tomato sauce and stir well. Remove from the heat.

  • 4

    Pour enough water into a baking dish to just cover the bottom, about 1/8 inch deep. Stuff the peppers with the rice mixture and place into the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes. Remove from the oven and let rest for 10 minutes before serving.

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