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Green peppers stuffed with Lean ground beef, onions and Celery.


Servings 4

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Rate this recipe 4.5/5 (2 Votes)


  • 3 large green bell peppers
  • 5 cups water, Boiling, Salted
  • 1 lb lean beef, Ground
  • 1/4 cup onion, Chopped, 1 small
  • 1/2 cup celery, Chopped
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup instant rice, Uncooked
  • 1/2 cup water



Step 1

1 Heat the oven to 350 degrees F.

2 Cut each bell pepper lengthwise in half.

3 Wash the insides and outsides of the peppers after removing the seeds and membranes.

4 Cook the peppers in the boiling salted water for 5 minutes then drain and set aside. Cook and stir the meat, onion and celery in a large skillet until the meat is brown.

5 Drain off the excess fat. Stir in half of the tomato sauce and the remaining ingredients, heat to boiling then reduce the heat and simmer, covered, for 5 minutes.

6 Place the peppers, cut sides up, in an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches.

7 Spoon the meat filling into each of the pepper half evenly and then cover the pan with aluminum foil.

8 Bake for 25 minutes then uncover and top with the remaining tomato sauce and bake an additional 5 minutes.


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