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Stuffed Peppers

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.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 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

Cucumber and Red Onion Salad

  • 1 cucumber, unpeeled, rinsed, and sliced
  • 1 red onion, halved lengthwise and thinly sliced
  • 1⁄4 cup Basic Vinaigrette


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