Sunday, February 21, 2010

Classic Stuffed Bell Peppers

5 stars

This is a long time favorite of mine. My mother made these when I was younger.  I only recently (well about 10 years ago) realized that these are actually very easy to make.  Before then, I would buy only the frozen ones. So if you are like me and think these are too hard to make for your family... keep reading!

I gave these 5 stars.. but really they deserve more than that. They have so much classic American flavor.  My entire family loves these so much.

  • 6 green bell peppers
  • salt and pepper to taste
  • 1 pound ground beef
  • 1/2 onion chopped
  • 1 (14.5 ounce) diced tomatoes
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup uncooked rice
  • 1/2 cup water
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 1 can tomato sauce
  • 1 tbs ketchup
  • 1/4 tsp basil
  • water as needed  

  1. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 8 minutes or steam peppers about 10 minutes; drain. Sprinkle salt inside each pepper, and set aside.
  2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender.
  3. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef/rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato sauce, ketchup and basil. Spoon over the peppers.
  4. Bake covered for 25 to 35 minutes, until heated through. Sprinkle with cheese and serve.



  1. Those look delicious! I'm going to make those this week...if I'm brave, maybe I'll try to make them gluten/casein free for the kids! Let you know how it goes.

  2. Ok great! I would love to hear how your family likes them and if you make the gluten free how that turns out too.