Stuffed Peppers
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Stuffed Peppers
 Bell peppers stuffed with beef and rice and baked in tomato sauce. Preheat the oven to 350 degrees F (175 degrees C). Bring to a boil in a covered saucepan: 1 cup cold water ½ cup uncooked long grain white rice Reduce the heat to low. Simmer until the rice is tender, about 20 minutes. heat in a skillet over medium heat: 1 tablespoon vegetable oil Add: 1 pound ground beef Cook until evenly browned and crumbly, 7 to 9 minutes. Hollow out: 6 medium green bell peppers To do so, remove and discard the tops, seeds, and membranes. If necessary, slice the bottoms of the peppers to make sure they stand up straight. Arrange the peppers in a baking dish with the hollowed sides facing upward. Prepare the filling. Divide in half: 16 ounces tomato sauce, divided Mix 1/2 of the tomato sauce with the cooked beef, the cooked rice and: 1 tablespoon Worcestershire sauce ¼ teaspoon garlic powder ¼ teaspoon onion powder salt and ground black pepper to taste Spoon an equal amount of filling into each hollowed pepper. Mix the remaining tomato sauce in a bowl with: 1 teaspoon Italian seasoning Pour over the stuffed peppers: the remaining sauce Bake in the preheated oven until the peppers are tender, about 1 hour. Baste every 15 minutes as they bake: the sauce Serve hot. |
Meat-Stuffed Bell Peppers crumb: peppers stuffed with beef, rice and tomato Joy of Cooking includes “Meat-Stuffed Bell Peppers”. Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker wrote it (1997 All New edition). This book is the big American home cookbook. It covers baking, roasting, canning and everyday family meals across a century of editions. Differences: Popular internet stuffed peppers fill raw green peppers with browned ground beef, rice and tomato sauce. Worcestershire, garlic powder, onion powder and Italian seasoning flavor the filling. The cook pours more tomato sauce over the top. The peppers bake for about an hour, with basting every 15 minutes. The ancestor is Joy's meat-stuffed bell peppers. Joy steams the peppers first. It binds the beef and rice with eggs and one fresh tomato. It tops them with oiled breadcrumbs and bakes them for about 25 minutes, with no sauce. The online version tastes saucier and more of tomato. |
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- Dish
- Stuffed Peppers
- Match
- Somewhat close
- Ancestor
- Meat-Stuffed Bell Peppers
- Source
- Joy of Cooking by Irma S. Rombauer (1931)
- Differences
Popular internet stuffed peppers fill raw green peppers with browned ground beef, rice and tomato sauce. Worcestershire, garlic powder, onion powder and Italian seasoning flavor the filling. The cook pours more tomato sauce over the top. The peppers bake for about an hour, with basting every 15 minutes. The ancestor is Joy's meat-stuffed bell peppers. Joy steams the peppers first. It binds the beef and rice with eggs and one fresh tomato. It tops them with oiled breadcrumbs and bakes them for about 25 minutes, with no sauce. The online version tastes saucier and more of tomato.
- Book recipe
- We do not offer this for print or share because it is not public domain. Buy or borrow the book.
- Online sources
- Allrecipes · Stuffed Peppers
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web writeups - Date
- Sep 2026
Joy of Cooking by Irma S. Rombauer (1931).
This book is the big American home cookbook. It covers baking, roasting, canning and everyday family meals across a century of editions. This site cites three editions. One is the classic 1975 Rombauer–Becker text (Plume 1997 printing). The others are the 1997 All New edition and the 2006 75th-anniversary edition. Each dish names its edition.