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Stuffed Bell Peppers

An easy and delicious way to prepare Sweet Bell Peppers as a main dish.
Servings: 6
Print Recipe
  • 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

  • ⅔ 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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