Stuffed Peppers

My eldest daughter asked me to make this dish for her.  So I obliged because I had bought a big tube of hamburger and needed to do something with it.

I started with the stuffed green pepper recipe from the BHG cookbook, the red and white checker one, and then made it more to my taste. It is not a difficult recipe by any means, but it does take a little time.  If I would have had more peppers, I would have doubled the recipe and froze them for a quick meal later.


6 large green peppers (as you can see I had yellow, red and orange)
1 lb ground beef
1 sm onion, diced
1 jalapeno pepper
16 oz  marinara sauce
1/2 cup long grain rice
1/2 cup water
1 tsp salt
1/4 cup dried bread crumbs
1/4 cup grated parmesan cheese


  1. Cut tops from the peppers; discard seeds. Dice the tops to add to the filling.
  2. Place the peppers in a 9 x 13 inch baking dish with about 1/2 inch water in the bottom. Salt and pepper the insides of the peppers. Bake about 15 minutes at 350F or until they begin to soften, but still have some crunch.  A paring knife that still resists a little as you put it through the side is a good indication of doneness.
  3. Meanwhile in the microwave cook the 1/2 cup of rice with 1 cup of water for 10 minutes on high.  This should leave the rice with a little bite to it still and can finish cooking inside the pepper without getting overdone.
  4. In a skillet, brown the ground beef, onion, peppers from the tops, and the jalapeno until the meat is browned and the vegetables are tender.
  5. Drain of the excess fat then add the marinara sauce water salt and partially cooked rice, stir to incorporate.
  6. Spoon mixture into the par-baked peppers. Try to round the tops with the mixture.
  7. Mix the dried bread crumbs with the parmesan cheese.  If you like you may add 1 T italian herbs to this mixture to give it a little visual interest. Sprinkle about 1/4 inch layer over each pepper and place in the oven to bake for 30 to 35 minutes. The tops should be brown and toasty. These are going to be obscenely hot, so if you don’t need to make a presentation, cut them open for a minute before eating.


stephslyter View All →

I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.

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