Stuffed Bell Peppers

Stuffed Bell Peppers

Photo by David W.

  • Prep Time


  • Total Time


  • Servings



  • 4

    Green or Red Bell Peppers

  • Salt

  • 5

    Tblsp Extra Virgin Olive Oil

  • 1

    Medium Yellow Onion, Peeled and chopped

  • 1

    Clove of Garlic, peeled and chopped

  • 1

    lb of Lean Ground Beef

  • 1-½

    Cup of Cooked Rice or ¾ Cup of Raw Instant Rice

  • 1

    Cup of chopped tomatoes, fresh or canned

  • 1

    Tblsp chopped fresh oregano or 1 tsp of dried oregano

  • Fresh Ground Pepper

  • ½

    Cup of Ketchup

  • ½

    Tsp of Worcestershire Sauce

  • Dash of Tabasco Sauce


Bring a large pot of of water to a boil over high heat. Meanwhile, cut top off peppers 1” then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green ( or if using Red Peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool. Preheat oven to 350F. Heat 4 Tbsp of the oil in a large skillet over medium heat. Add onions and garlic, and cook, stirring often, until soft and translucent, about 5 minutes. Remove skillet from heat, add meat, rice, tomatoes, and oregano and season generously with salt and pepper. Mix well. Drizzle remaining 1 Tblsp oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling. combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 Cup of water in a small blow., then spoon over filling. Add 1/4 Cup of water to the baking dish. Place in oven and bake for 40-50 minutes(or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed pepper is 150-160F.


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