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Stuffed Bell Peppers by

Source: Ann Kendrick

submitted to site by Gail Bowers Marlin


6-8 large bell peppers
1 lb ground beef
1 med onion
2C water
1C raw rice
Salt and Pepper


Wash and trim bell peppers. Cut in halves, removing seeds, and put into boiling water; boil about 5 minutes. Drain and set aside.

Make filling: Cook ground beef in a non-stick pan till no longer pink. Add onion, diced, and 1/3 c. diced bell pepper. Cook and stir till onion is clear. Stir in water and raw rice and add salt and pepper to taste. Bring to boil; cover, reduce heat to low and cook about 20 minutes. Place drained pepper halves in a baking pan and fill each half with the rice filling. Sprinkle more salt and pepper over the top, cover with foil and bake at 350 deg. for 35-40 minutes.

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