Italian-Style Stuffed Green Peppers


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Homemade stuffing of beef, garlic and lots of spices make these peppers stuffed to perfection.

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  • 6 good sized green peppers
  • Stuffing:
  • 1 lb. ground beef
  • 1 small onion finely chopped
  • Salt to taste (a pinch or 2)
  • 4 finely diced or chopped or crushed cloves of garlic
  • 1 Tbs. dry parsley or a large handful of fresh, well-chopped parsley
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1/2 tsp. thyme
  • About 4 Tbs. of parmesan cheese
  • 2 eggs cracked and dripping over sink to bowl
  • 6-8 saltine crackers (put them in a plastic bag and crush them with a rolling pin to eliminate crumbs on the counter)
  • 1/2 tsp. course ground pepper
  • 2 Tbs. olive oil
  • About a pint or so of your favorite spaghetti sauce.

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Mix all ingredients by hand, scraping cracker crumbs from outside of bowl. Once mixed well caressingly fill each green pepper, stuff well and solid but don't over fill. Be careful not to fill too briskly or energetically or skins may crack. When all of the peppers have been filled, make meatballs from the remaining mix.

In a large dish, place peppers open side up. Surround with meatballs and cover with sauce. Cook 2-4 hours at 325 degrees. Check after first 1 1/2 hours to test doneness of peppers and meat. Adjust heat as needed. Do not allow to boil over as almost impossible to clean once on the oven.

Tip: Place a cookie sheet under the pan will help, especially if the sauce is close to the top of the sides of the pan.

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