Stuffed Bell Peppers

An easy and delicious way to prepare Sweet Bell Peppers as a main dish.

recipes / peppers / Stuffed Bell Peppers


6 large Mucci Farms Sweet Bell Peppers

2 tbsp. extra-virgin olive oil

2 cups chopped onions

6 tbsp. chopped fresh parsley

3 garlic cloves, chopped

â…” cup cooked white rice, cooled

1 tbsp. paprika


1¼ tsp. salt

1 tsp. ground black pepper

¼ tsp. ground allspice

2½ cups canned
  tomato sauce

1¼ lb (567 g) lean
  ground beef

1 large egg



· Cut off the top of the peppers with stem, ½” (1.27 cm), and set aside.
  Remove seeds and ribs from peppers.

· In a large skillet, heat oil over medium-high heat. Add in beef, garlic,
  onions, parsley and sauté until soft, about 8 minutes. Transfer ingredients
  into a large bowl and mix in rice, paprika, salt, pepper and allspice. Let
  ingredients cool for 10 min. Mix in ½ cup tomato sauce and egg.

· Fill peppers with beef/rice mixture, stand in a large pot, and place caps
  on top. Pour remaining tomato sauce around peppers and bring to a
  boil over medium-high heat. Reduce heat and cover pot, let simmer for
  20 minutes on medium-low heat.

· Spoon tomato sauce over peppers while cooking. Cook until filling is firm.



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