Stuffed Peppers

For years I have searched for a stuffed pepper recipe that parellels the culinary wonderment of my mom and oma’s. None of the recipes I found came close. One day, with a craving for stuffed peppers too big to ignore, I set out to experiment and get the recipe right! After many attempts, I finally discovered the exact mix that makes the perfect stuffed peppers! As the meat in the recipe, feel free to use whatever ground meat you prefer. I have tried almost all of them, and the 2 that taste the best to me are soy crumbles and ground pork. Enjoy!

Makes about 3 – 4 servings

1 large peppers (green or red)
2 cups cooked brown rice
2 LARGE cloves of garlic
1 large vidalia onion
3/4 lb ground beef OR soy crumbles OR ground pork
2 8 oz can tomato sauce
1 cup ketchup (to taste)
Chili powder


  1. Cut tops off of peppers, remove seeds, keep tops
  2. Place peppers (top down) on micro-safe plate, wrap well with saran wrap
  3. Place in micro on medium heat (70%) for 2 minutes (time is for 2 peppers). Let sit, covered, until ready to use
  4. In a sauce pan, brown 1/2 diced onion and 1 large garlic clove (sliced or crushed)
  5. When brown, add tomato sauce, let simmer for 5 minutes
  6. Add about 1 tblsp cumin (to taste) and 1 tsp chili powder
  7. Add ketchup (1/2 cup at a time to taste)
  8. Put aside sauce to simmer
  9. In a large saute pan, brown garlic and diced onion in olive oil
  10. Add meat, season LIGHTLY with seasoning salt and cumin (do not add too much seasoning, the seasoning will come later)
  11. When browned, add cooked rice and stir well
  12. Once mixed, add 1.5 ladles of the sauce you made
  13. Mix well, let simmer for 3 minutes
  14. In a deep baking pan, stuff peppers with the rice mixture, place in pan, and surround them with the left over rice
  15. Pour the remaining sauce evenly over the entire dish
  16. Bake at 350 for 25 minutes

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