Stuffed Bell Peppers

I had some ground beef and no ideas as to what to do with it. I've fallen into a bit of a food rut these days and my usual go-to meals didn't sound good. I thought I'd try to make stuffed bell peppers. After asking Facebook and a few friends I had a bunch of different recipes and not one that stood out to me. So I invented one myself, using all of the other recipes as inspiration. They turned out better than I expected and Gary even requested that they make it into our regular dinner rotation.

I used red bell peppers because they were the biggest peppers I could find and were the same price as green bell peppers. Green, yellow or orange would work just as well and change up the flavor a bit. You could also use a variety for color/presentation and to suit different tastes. I also made a large enough batch that I could freeze half of it for a quick meal. You could easily half this recipe if need be.

Stuffed (Red) Bell Peppers

6 large bell peppers, any color
1 medium green bell pepper
2 cloves garlic
1 medium onion
2 lbs ground beef (can sub turkey, pork or combo)
2 small cans of tomato sauce
1 large can of crushed tomatoes
1 cup white or brown rice, prepared
3 tbsp greek seasoning, divided
2 tsp Lawry's Seasoning Salt, divided
3 tbsp parsley, divided
salt and pepper


Bring a large pot of water to a slow rolling boil. Cut tops off of 6 peppers, leaving as much of the pepper as you can. Remove seeds and ribs and submerge peppers. Boil for 3-4 minutes until peppers are tender. Set aside and cool.

Chop onion and green pepper and sauté until tender in a large pan. Add garlic and ground beef, brown. Add tomato sauce, 2 tbsp greek seasoning, 1 tsp Lawry's seasoning salt, 2 tbsp parsley and salt and pepper and heat through. Mix in rice and set aside.

In large saucepan warm the crushed tomatoes, remaining greek seasoning, Lawry's, parsley, salt and pepper

In a medium casserole place peppers right side up. Spoon rice and beef mixture into peppers. Take remaining rice and beef mixture and combine with crushed tomatoes, pour over peppers. Bake at 350 until heated through.