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Stuffed Green Peppers

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Stuffed Green Peppers
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Makes: 6 servings adjust



  • 4 cups Water
  • 2 cups Jasmine Rice
  • 1 teaspoon Kosher Salt

Step 1

Prepare rice according to package directions. Fluff and allow to cool.


  • 6 Green Bell Peppers
  • Kosher Salt, to taste

Step 2

Bring a large pot of water to a boil ( I usually use a large dutch oven that I plan to cook the stuffed peppers in). While water is coming to a boil prepare the peppers. Cut the tops off the peppers and remove the seeds and ribs. Submerge the peppers into the boiling water for 5 minutes. Remove peppers and sprinkle the inside of each one with a pinch of salt. Drain water.


  • 3 pounds Ground Beef
  • 1 12 cups Onion, chopped

Step 3

In a large skillet, saute the beef and onions, breaking up the beef into small pieces, until the onions are tender and the beef is thouroughly cooked. Drain off excess fat.


  • Kosher Salt, to taste
  • Black Pepper, to taste
  • 1 tablespoon Worcestershire Sauce
  • 15 ounces Canned Tomato Sauce

Step 4

Season beef mixture with salt and pepper. Stir in worcestershire sauce and 15-ounce can of tomato sauce. Allow to simmer for 15 minutes. Remove from heat and allow mixture to cool a bit.

Step 5

Preheat oven to 350 Degrees.

Step 6

Add as much of the prepared rice from Step 1 to the ground beef mixture as you like. Stir gently to combine. Stuff each prepared pepper with this mixture, mounding it up at the top. Place peppers, standing up, into the dutch oven.


  • 28 ounces Canned Tomato Sauce
  • Grated Parmesan Cheese, to taste, or substitute grated romano

Step 7

Pour the 28-ounce can of tomato sauce over the top and in between the peppers. Sprinkle with parmesan cheese, to taste. Cover and place into oven.

Step 8

Bake for 30 - 40 minues, until heated through. Serve topped with a bit of the tomato sauce from the pot and additional parmesan cheese.
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