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Stuffed Peppers


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Stuffed Peppers


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Stuffed Peppers

Step back in time with savory and satisfying stuffed peppers -- there's no school like the old school!


  • Prep Time : 15 min min
  • Ready Time : 15 min


5 servings


  • 2 tablespoons olive oil or canola oil
  • 1 pound ground beef
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 2 tablespoons dried minced onion flakes
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon black pepper
  • 1 cup quick-cooking rice, prepared according to package directions
  • 3 1/2 cups prepared marinara sauce, divided
  • 5 large red or green bell peppers, seeded, veins removed, tops cut off



  1. Preheat oven to 350 degrees F.
  2. Heat oil in a large skillet over medium-high heat and sauté ground beef for 3 to 4 minutes, until it loses most of its pinkness. Pour off fat.
  3. Add Worcestershire sauce, garlic and chili powders, onion flakes, parsley and black pepper and cook for 1 to 2 minutes, stirring continuously.
  4. Mix in cooked rice and 2 cups of the marinara sauce until well combined.
  5. Lightly stuff each pepper with beef and rice mixture and stand stuffed peppers upright in an ungreased 9 x 13-inch pan. Peppers should be standing upright and close together.
  6. Pour remaining 1 1/2 cups marinara sauce over top and around peppers.
  7. Bake, uncovered, at 350 degrees for 1 hour to 1 hour and 30 minutes, until peppers are soft.
  8. Spoon any remaining sauce from the pan over peppers before serving.


Garnish the stuffed peppers with their tops. You can create a more colorful platter by using a combination of green, red, yellow and orange peppers.

Contributed by: Quick & Kosher, JAMIE GELLER


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




2 Responses to Stuffed Peppers

  1. One of my favorite sites. Today I’m trying the stuffed peppers. So far so good, there in the oven and I’m looking forward to tasting them. Thanks

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