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Stuffed Bell Peppers. Click on image to view larger size in a new window.Stuffed Bell Peppers

Try to use bell peppers that have semi-flat, even bottoms. Cut tops off peppers. Remove stem, but reserve lids and chop finely. Remove seeds; rinse insides of peppers with cold water. Set aside. In a large skillet, add olive oil, hamburger, chopped-up pepper lids, onions, garlic, salt, black pepper, Parmesan cheese and parsley. Cook until meat is done and peppers and onions are tender. Drain; place mixture in a large bowl. Add about 1/2 C of the tomato sauce; mix well.


Stuff peppers with meat mixture, filling 3/4 to the top. Cut a crust-less slice of bread in quarters; place on top of the pepper, creating another "lid" by gently tucking the bread slice inside the edges of the pepper. Repeat with remaining peppers. Pour tomato sauce into a large pot; place the peppers inside so they stand level. Place potatoes, celery and carrots around peppers; add water if necessary to create more liquid. Cook covered on medium-low heat for about one hour, or until the vegetables are tender. Place peppers in a baking dish; bake at 350-degrees F for about twenty minutes or until tops of bread crusts are browned and crispy. Serve with the vegetables and liquid from the pot.


Stuffed Bell Peppers. Click on image to view larger size in a new window.Substitution: Use plain or flavored couscous instead of white rice when assembling filling for bell peppers.


Variation: Asian Stuffed Peppers.


*Stuffed Bell Peppers images (C 2014) Shenanchie. Click on images to view larger sizes in a new window.


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