Recipe: Stuffed Bell Peppers


Prep Time: 10-12

Cook Time: 45

Yield: SERVES 6


6 green bell peppers, tops cut away and seeds removed
2 tablespoons vegetable oil
1 cup chopped onions
1/2 cup chopped green bell peppers
1 pound ground beef
1 tablespoon minced garlic
1/4 cup finely chopped fresh parsley leaves
1/4 chopped basil
3/4 teaspoon salt
1/2 teaspoon ground black pepper
red pepper flakes (to your taste)
2 cups cooked white rice


Optional Changes

  • ·         I like to take the seeds of the peppers and put in the mixture (totally optional)
  • ·         I sometimes use brown rice or quinoa for a healthier version
  • ·         I sometimes mix a ground beef and pork mixture



Preheat the oven to 350 degrees F.

Place the cut peppers In a large pot of boiling water until tender, then dry peppers on paper towels.

In a large skillet, heat the oil.  Add the onions and chopped bell peppers and cook, stirring. Add the remainder of the ingredients. Brown the ground beef thenAdd rice and/or quinoa and marina sauce and stir well.

Pour water into a baking dish to just cover the bottom, to avoid sticking. Stuff the bell peppers with the mixture. Arrange pepper in the baking dish. Bake pepper about 30 minutes or until desired texture of peppers is reached. Optional: Usually 5-7 minutes before completely taking the pepper out the over, I like to cover with additional marina sauce and mozzarella cheese.

Let the peppers cool for at 10 minutes before enjoying.

The Buppie Foodie

Ash Renee, Founder and Editor in Chief of The Buppie Foodie, is a practicing real estate attorney & broker in NYC. Ash loves exploring the NYC restaurant and social scene. When Ash is not practicing law or writing on her blog, she can be found immersed in a good book

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