Jewish Stuffed Peppers - Joy of Kosher

Stuffed Peppers

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

Make sure to use my favorite Extra Virgin Olive Oil, Colavita, for best results. 

Stuffed Peppers

Related: Black Bean Chili Stuffed Sweet Potatoes

  • Duration
  • Cook Time
  • Prep Time
  • 5Servings

Ingredients

  • 2 tablespoons extra virgin olive oil, such as Colavita

  • 1 pound ground beef
  • 2 teaspoons (fish free) worcestershire sauce
  • ½ teaspoon garlic powder
  • ¼ teaspoon chili powder
  • 2 tablespoons dried minced onion flakes
  • 1 tablespoon dried parsley flakes
  • ½ teaspoon freshly cracked black pepper
  • 1 cup quick-cooking rice, prepared according to package directions
  • 3½ cups prepared marinara sauce, divided
  • 5 large red or green bell peppers, seeded, veins removed, tops cut off

Preparation

1. Preheat oven to 350 °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.
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.

5. Pour remaining 1½ cups marinara sauce over top and around peppers.

Bake, uncovered, for 1 hour to 1 hour and 30 minutes, until peppers are soft.

6. Spoon any remaining sauce from the pan over peppers before serving.

Tips

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.

Recipe courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007)  

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