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Stuffed Peppers


  • 2 Cups Cooked Rice
  • 1 lb Ground Beef
  • 1/2 Cup Onion, diced
  • 12 teaspoons Garlic, minced
  • 1/2 teaspoon ea Oregano & Basil
  • 1 (15 oz) Can Diced Tomatoes (drained and cut smaller)
  • Spaghetti Sauce (just enough to moisten the rice and beef)
  • 4 Green peppers, stems removed and seeded
  • Cheese of Choice



  1. Add a teaspoon or two of olive oil in a large skillet over medium heat.  When warm, add the onions and sauté them for a few minutes until they begin to soften. Season with salt and pepper.
  2. Add the ground beef, garlic and spices to the skillet.  Season again with a little salt and pepper and cook until the beef is browned, breaking it up into small pieces.
  3. Add the cooked rice, diced tomatoes and enough sauce to moisten the beef (about 2 cups).
  4. Stir to combine – add more sauce if needed and taste for seasoning.


  1. Preheat the oven to 350°F.
  2. Place the peppers into a glass baking dish to see if the peppers stand upright on their own.  If they wobble, use a sharp knife and trim a tad off the bottom making sure not to break through the pepper.  Place some cheese in the bottom of each pepper.
  3. Stuff each pepper with the beef mixture filling it almost to the top.  Place the baking dish into the oven and add about a cup of boiling water to the bottom.
  4. Cover the peppers with foil and cook for 25-30 or until a knife can be inserted into the pepper easily.
  5. Remove the foil and add some cheese to the top of each pepper and let it melt before serving.

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