Stuffed Bell Peppers

One well-made Stuffed Bell Pepper is a complete, satisfying and surprisingly healthful meal. Use brown rice for added nutrition.

  • 4 large or 6 medium red and/or green bell peppers
  • 5 tablespoons extra virgin olive oil, divided
  • 1 clove garlic, minced
  • 1 pound very lean ground beef or ground round
  • 1-1/2 cups cooked white or brown rice
  • 1 cup canned, chopped tomatoes, drained
  • 1 medium yellow onion, peeled and finely chopped (about 2/3 cup)
  • 1/2 to 1 teaspoon dried oregano, depending upon taste
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup water
  1. Bring a large pot of water to boil over high heat.
  2. Meanwhile, cut the tops off the peppers 1 inch from the stem and remove the seeds.
  3. Carefully cut a thin slice off the bottom of each pepper, not cutting all the way through the pepper, so that each pepper sits flat.
  4. Add a few generous pinches of salt to the boiling water, then add the peppers and boil, using a long-handled wooden spoon to keep peppers completely submerged.
  5. Boil about 3 minutes. Peppers will be a brilliant green or red, and flesh will be slightly softened.
  6. Drain peppers well and set aside to cool.
  7. Preheat oven to 350°F.
  8. In a large bowl, mix the beef, rice, tomatoes, oregano, salt and pepper.
  9. Mix well (I have always used my hands for this job), and set aside.
  10. In a large skillet, heat 4 tablespoons of the olive oil over medium heat.
  11. Add the chopped onion and cook, stirring often, until soft and translucent, about 5 minutes.
  12. Add the garlic and cook one minute more.
  13. Remove skillet from the heat, and add the meat mixture, combining well with the onions.
  14. Drizzle the remaining 1 tablespoon of olive oil inside the peppers.
  15. Arrange the peppers, right side up, in a baking dish large enough to accommodate the peppers, but not too large.
  16. Stuff each pepper with an equal amount of the meat mixture.
  17. Add 1/4 cup water to the baking dish.
  18. Bake in preheated oven for 40 to 50 minutes or longer if peppers are very large.
  19. Internal temperature of peppers should be 150°F to 160°F when done.
  20. Use an instant-read thermometer to check the internal temperature.

Total time: 1 Hr-1 Hr 10 Min

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