Go Back
–+ servings
Stuffed Peppers

Stuffed Peppers

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Print Recipe Pin Recipe

Servings

5 Servings

Ingredients

  • 2 tablespoons extra virgin olive oil such as Colavita
  • 1 pound ground beef
  • 2 teaspoons fish free worcestershire sauce
  • ½ teaspoon garlic powder
  • ¼ teaspoon chili powder
  • 2 tablespoons dried minced onion flakes
  • 1 tablespoon dried parsley flakes
  • ½ teaspoon freshly cracked black pepper
  • 1 cup quick-cooking rice prepared according to package directions
  • 3½ cups prepared marinara sauce divided
  • 5 large red or green bell peppers seeded, veins removed, tops cut off

Instructions

  • Preheat oven to 350 °F.
  • Heat oil in a large skillet over medium-high heat and sauté ground beef for 3 to 4 minutes, until it loses most of its pinkness. Pour off fat.
  • Add Worcestershire sauce, garlic and chili powders, onion flakes, parsley and black pepper and cook for 1 to 2 minutes, stirring continuously.
  • Mix in cooked rice and 2 cups of the marinara sauce until well combined.Lightly stuff each pepper with beef and rice mixture and stand stuffed peppers upright in an ungreased 9 x 13-inch pan. Peppers should be standing upright and close together.
  • Pour remaining 1½ cups marinara sauce over top and around peppers.
  • Bake, uncovered, for 1 hour to 1 hour and 30 minutes, until peppers are soft.
  • Spoon any remaining sauce from the pan over peppers before serving.

Tips

  • Garnish the stuffed peppers with their tops. You can create a more colorful platter by using a combination of green, red, yellow and orange peppers.
  • Recipe courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007)  
  • Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.