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Home » Blog » Recipes » Stuffed Peppers
RecipesGluten FreeHealthyMeatBeef · Veal

Stuffed Peppers

Avatar photoJamie Geller • Oct 13, 2024
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Stuffed Peppers wide

Stuff with either white or brown rice or even cous cous, quinoa, barley, bulgur, orzo, or even broken (slightly undercooked) spaghetti. This is a really versatile, grab what you got for bulk, stuffing.

Stuffed Peppers wide

Stuffed Peppers

Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Print Recipe Pin Recipe

Servings

4 Servings

Ingredients

  • 4 large peppers
  • 4 cups boiling water
  • 1 tablespoon canola oil
  • 1 pound ground beef
  • 1 medium onion coarsely chopped
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups cooked rice
  • 1/4 cup chopped fresh dill
  • Pinch ground nutmeg
  • 1 28-ounce can chopped tomatoes, undrained
  • 1 cucumber unpeeled, rinsed, and sliced
  • 1 red onion halved lengthwise and thinly sliced
  • 1/4 cup Basic Vinaigrette

Instructions

  • Preheat oven to 350° F.
  • To prepare peppers: Cut off tops of peppers. Reach in with your fingers or a large spoon and gently remove the seeds and ribs, making sure to leave peppers whole so they can be stuffed. Set aside the pepper tops. Place the whole peppers in a 9-inch square baking pan and pour boiling water in them. Set aside.
  • Finely chop pepper tops.
  • In a medium sauté pan, heat oil over medium-high heat. Crumble the ground beef into the pan. Mix in the onions and pepper tops. Season with salt and pepper. Mix well and cook for 5 minutes. Stir in cooked rice, dill, and nutmeg; mix well.
  • Drain peppers and stuff them with beef mixture. Return peppers to the baking pan. Pour tomatoes over and around peppers and bake for 20 minutes.
  • Arrange peppers and tomatoes on a serving platter and serve with Cucumber and Red Onion Salad.
  • Cucumber and Red Onion Salad
  • In a salad bowl, mix cucumber and red onion with 1⁄4 cup Basic Vinaigrette. Toss and serve.
  • Source –  Quick & Kosher: Meals in Minutes
Category: Recipes
Cuisine: Middle Eastern · Israeli
Holidays: Rosh HashanahSukkot
Diets: Gluten FreeHealthyMeatBeef · Veal
Styles: Quick & Easy
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About Jamie Geller

Jamie Geller influences millions every day. Known as the “Jewish Rachael Ray” (The New York Times), and the “Queen of Kosher” (CBS) 7-time best-selling author Jamie Geller is the Founder and CEO of Kosher Network international (KNi), the #1 Global Kosher Food Media Company and World’s Most Watched Jewish Food Network with almost 1 Billion Views.Jamie Geller, the creative force behind JamieGeller.com also hosts the Chanukah Cooking Special with Jamie Geller on PBS and Create TV, is a regular on the TODAY Show and has been profiled by Yahoo, Forbes, Family Circle, Cosmopolitan, Chicago Tribune among many other media publications and outlets.One of the most sought-after Jewish food and lifestyle experts worldwide Jamie and “Hubby” live in Israel with their 6 beautiful children.  Jamie loves nothing more than sharing Jewish comfort food with friends, family and a worldwide community of food enthusiasts.BUY JAMIE’S BOOKS  

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Reader Interactions

Comments

  1. Jamie Geller

    Jun 26, 2015 at 11:54 am

    Hi Lorraine – the brand I recommended in the video is Frescorti — you can find it in most supermarkets and here is a link to it on amazon http://amzn.to/1LIYHf7

    Reply
  2. lorraine mazzeo

    Jun 25, 2015 at 6:06 pm

    Jamie Geller said on the show where she made stuffed peppers, that you could get the Freschetta Marinara sauce on the website. I can’t find it and would like to know where I can get it.

    Reply

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