Ingredients Jump to Instructions ↓

  1. 6 bell peppers

  2. 1 cup cooked rice (1/3 cup uncooked)

  3. 1 pound ground meat

  4. 1/4 cup chopped fresh parsley

  5. 1/4 cup grated Parmesan cheese

  6. 1/4 cup chopped fresh basil

  7. salt and pepper to taste

  8. 2 cups prepared tomato or pasta sauce

Instructions Jump to Ingredients ↑

  1. Cook rice and preheat oven to 375 degree F.

  2. Wash peppers, cut off tops, and remove stem and seeds. If you’re using larger peppers, you can cut them in half and make double the amount of stuffed peppers by using both halves (just be sure to make more stuffing). *Note: The parts of the peppers not used, but were still edible, can be sliced or diced and used for other recipes, or added to the stuffing.

  3. Bring pot of water to a boil and drop peppers in, parboiling them for a few minutes. Remove from water, pat dry, and set aside to cool. Prepare stuffing by mixing together rice, meat, parsley, cheese, and basil in a medium bowl. Put some tomato sauce in a small baking dish so the bottom is lightly covered. Sprinkle each pepper shell with salt and then stuff them with mixture and set in baking dish.

  4. Cover peppers with rest of sauce and cover dish with foil. Bake in oven for about 45 minutes to an hour, or until the meat is cooked and the peppers are tender.


Send feedback