Stuffed Peppers

Stuffed Peppers

with or without cheese…good stuff

Here’s a good video to follow, by Chef John ⤵️

Updated…with a couple/few changes. Followed with a bunch of pics of course 😉 because

Stuffed Peppers –®

I double this (w/1 1/2 cups of rice)


1 cup cooked white rice
3 bell peppers (red, yellow, or green)
1 lb of ground beef
1/2 onion, finely diced
😉 * approximately
*Tbs Worcestershire sauce
*Tsp Italian seasoning mix
*Tsp Garlic powder
* Tbs Salt
*tsp freshly ground black pepper

Cheese is optional,
We love parmesan cheese. We love all cheese. However, I’ve always (my dad always) made this with NO cheese 😉 I did try it and it’s very GOOD both ways!

Tomato sauce…homemade, crushed, stewed and/or any combination of those.
A cup of stock to tomatoes, along with additional seasoning, to taste. A pinch or 2 of brown sugar 😉


If you haven’t already made the rice, start cooking the rice following the package instructions.

Cut the tops off of the bell peppers. Remove and discard the stem and seeds. Blanche peppers ➺ Place the peppers in boiling water. Boil the peppers for 2 to 5 minutes. Two to 3 minutes is best.

Heat oven to 350°F.
In a large bowl mix together the ground beef, seasonings and rice.
Place peppers cut side up in oven-proof casserole (or cast iron pot). Stuff the peppers with meat and rice mixture. Add tomato mixture over and around Stuffed Peppers.

Cover and bake 40 – 50 minutes (?), until meat is thoroughly cooked. I go by when thermometer reads 160°-165°.

* Sprinkle the tops with parmesan or your favorite cheese, lightly or generously as desired. Cook for additional 10 minutes uncovered or until cheese is melted.

I cut what I can off tops and freeze for future recipes.