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Stuffed Peppers

I love stuffed peppers. If I’m in a hurry I’ll buy a package of Stouffer’s stuffed peppers which are really not bad. But if I have time to cook surely I can come up with something that taste at least as good, if not better than, a frozen entrée .  This recipe is the best that I have found so far. Unfortunately, the original recipe called for a pound and a half of meat, six green peppers and two cans of diced tomatoes. This version uses three peppers and substitutes fresh tomatoes for canned.


Stuffed Peppers with Ground Beef and Rice
Yields 6
classic Stuffed Peppers
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
215 calories
14 g
71 g
12 g
13 g
4 g
223 g
528 g
5 g
1 g
7 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 215
Calories from Fat 109
% Daily Value *
Total Fat 12g
Saturated Fat 4g
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 71mg
Sodium 528mg
Total Carbohydrates 14g
Dietary Fiber 2g
Sugars 5g
Protein 13g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 3 green bell peppers
  2. • 1 tablespoon butter
  3. •1 tablespoon olive oil
  4. • 1/4 cup chopped onion
  5. • 1/4 cup chopped celery
  6. • 2 tomatoes, diced
  7. • 1 small can (8 ounces) tomato sauce
  8. • 1 clove garlic, minced or crushed
  9. • 1/2 teaspoon dried oregano
  10. • 1/4 teaspoon dried basil
  11. • 1 teaspoon salt, divided
  12. • 1/4 teaspoon black pepper, divided (or 2 large pinches)
  13. • 1 egg, lightly beaten
  14. • 3/4 teaspoon Worcestershire sauce
  15. • 3/4 pounds lean ground beef
  16. • 3/4 cup cooked long grain rice (see Notes)
  1. Cut tops off the green peppers: remove seeds and membranes. Discard the seeds and membranes but retain and chop the edible portion.
  2. Rinse peppers under cold water, then add them to a large pot of boiling, salted water and boil for 5 minutes. Set aside to cool and drain.
  3. Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green peppers (from tops), chopped onion and chopped celery for about 5 minutes, or until vegetables are tender.
  4. Add tomatoes, tomato sauce, oregano, basil, 1/2 teaspoon salt and 1/8 teaspoon pepper. Simmer about 10 minutes.
  5. In a large mixing bowl, combine egg with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, and add Worcestershire sauce. Gently stir to blend.
  6. Add ground beef, cooked rice, and 1/2 cup of the tomato mixture. Mix well.
  7. Stuff peppers with meat mixture and place in a loaf pan. Pour the remaining tomato mixture over the stuffed peppers.
  8. Bake at 350°(F) for one hour.
  1. Instead of cooking the small amount of rice simply buy a container of pre-cooked rice at the supermarket and use that. If your 3 peppers wont fit in the loaf pan, just place 2 and place the last in a separate small pan.
Adapted from About.com, Southern Cooking
Adapted from About.com, Southern Cooking
Don's Roost http://bytesandsuch.com/

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