Stuffed Red Bell Peppers

Stuffed Red Bell Peppers


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It's not everyday you get to eat stuffed red bell peppers, but with this recipe, this dish could soon become a staple in your household. The best part is, you don't need to be a great cook to make this recipe. With just a few simple steps, you will have your friends and family thinking you're a pro.

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Time needed

15 min preparation + 60 min cooking

Serving Size / Yield

6 servings


  • 6 large (8-ounce) red bell peppers
  • 2 tablespoons olive oil
  • 2 cups onions, chopped
  • 6 tablespoons fresh parsley, chopped
  • 3 garlic cloves, chopped
  • 2/3 cup cooked white rice, cooled
  • 1 tablespoon paprika
  • 1 1/4 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon ground allspice
  • 2 1/2 cups canned tomato sauce
  • 1 1/4 pounds lean ground beef
  • 1 large egg

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Cut off top 1/2-inch of peppers and reserve. Take out seeds from the peppers. Throw stems and slice pepper tops. Take out heavy skillet. Heat oil over medium-high heat. Add onions, garlic, parsley and chopped pepper pieces. Saute until onions begin to soften (should take around 8 minutes). Transfer ingredients to large bowl. Add and mix rice, paprika, salt, pepper and allspice. Cool for 10 minutes. Add tomato sauce, beef and egg to mixture and mix.

Fill peppers with beef mixture. In a heavy large pot, stand the filled peppers in single layer. Pour rest of tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover and simmer for about 20 minutes. Pour some sauce over each pepper. Cover and cook until peppers are tender (about 20 minutes).

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