Stuffed Bell Peppers

Stuffed Bell Peppers

This is one of my more complicated, but more rewarding meals. To add more health and flavor, you can add couscous and/or quinoa to the rice.


  • 6 green bell peppers
  • 1 TBS butter
  • 1 TBS olive oil
  • 1/2 c. onion, chopped
  • 1/2 c. celery, chopped
  • 1 c. diced tomatoes (canned)
  • 1 c. tomato sauce
  • 1 tsp oregano
  • 1/2 tsp basil
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1 egg, lightly beaten
  • 1/2 tsp Worcester shire
  • 1 lb. Ground Beef
  • 1 c. cooked rice


Cut the bell peppers’ tops off and clean the insides of the seeds. You should end up with 6 ready peppers and 6 tops. Dice the leftover tops and set into a bowl. You’ll use this later.

Place the pepper bases into a large pot and cover with salted water. Bring to a boil and then simmer for 5 minutes. Drain these, and set the bases aside.

**If your rice isn’t already cooked, cook it now.

Heat olive oil and butter in a large skillet until hot and foamy. Sautee the extra bell pepper, onion, and celery for about 5 minutes.

Add the undrained diced tomatoes and the sauce. Then add the garlic, oregano, basil, 1 tsp of the salt and 1/4 tsp of the pepper. This will simmer for 10 minutes. Go ahead and preheat your oven at this time to 350.

In a large mixing bowl, combine the egg, the last of the salt and pepper and the Worchester shire sauce. Add the uncooked ground beef, the rice, and 1 cup of the sauce you made and mix.

Place the peppers in a greased baking pan, standing up, as tightly as you can fit them. Fill the peppers with the meat and rice mixture. Pour all the remaining sauce over the peppers.

This will need to bake for about 45 minutes or until your meat is fully cooked.

Great when served with shredded cheese.

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