Stuffed Peppers


Serves 4

-4 large bell peppers, assorted colors
-1 pound lean ground beef
-½ cup finely chopped yellow onion
-2 cloves garlic, minced
-1 cup cooked long grain rice
-1 teaspoon salt
-2 cups Uncle Steve’s Marinara sauce
-¼ cup Italian parsley
-1 cup of shredded mozzarella


Pre-heat oven to 350°F with rack centered in the middle of oven.

Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. Cut thin slice from bottom of each pepper so they stand straight. Finely chop tops of peppers. Discard the stems.

In a large saucepan, add 6 inches of water. Bring to a boil and add peppers. Cook 2 minutes, turning occasionally. Remove from water with tongs, shaking off excess water. Lay peppers on a clean dish towel to drain.

In a large skillet, brown beef and onion over medium heat 5 minutes, stirring occasionally. Add garlic; cook another 3-4 minutes, until meat is brown. Stir in rice, salt, and 1 cup of Uncle Steve’s Marinara sauce. Cook 2 minutes or until heated through.

Stuff each pepper with meat and rice mixture. If there are holes in the bottom of your peppers, you can place a small piece of bread on the bottom to prevent leaking. Stand peppers upright in 8-inch square glass baking dish. Spoon marinara sauce over peppers. Cover tightly with aluminum foil. Bake for 10 minutes. Uncover, Sprinkle with cheese and chopped peppers and bake for 15 minutes or until cheese is melted. Sprinkle with parley. Serve hot. Makes 4 servings.

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Stuffed Peppers
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