Meat Stuffed Bell Peppers
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  • 4 green bell peppers tops cut away and seeds removed
  • 2 tbl. vegetable oil
  • 1 c. finely chopped yellow onions
  • 1/2 c. finely chopped green bell peppers
  • 1 lb. ground beef, pork & veal
  • 1 tsp. minced fresh rosemary
  • 1 tbl. minced garlic
  • 1/4 c. finely chopped fresh parsley leaves
  • 3/4 tsp. salt
  • 1/2 tsp. ground black pepper
  • pinch red pepper flakes
  • 2 c. cooked long or med. grain white rice
  • 8 oz. tomato sauce
  • water

Preheat oven to 350˚F.

In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.

In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring until soft, about 3 min. Add the ground beef, pork & veal, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 min. Add the rice and tomato sauce and stir well.

Pour enough water into baking dish to just cover the bottom, about 1/8 inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 min.

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