Stuffed Peppers

Online recipe · as published / commonly shared

Servings: 6 · Yield: 6 stuffed peppers · Prep 5 min · Cook 1 hr 25 min · Total 1 hr 30 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

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.

Citations

Cookbook ancestor

Reference: Joy of Cooking by Irma S. Rombauer (1931). Publisher: Scribner, 2019 edition, hardcover, ISBN 978-1501169717.

We put this together for personal use. See the citations. This is not a cookbook reprint.