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Kentucky Living Home

Stuffed peppers

By Sarah Fritschner from July 2014 Issue

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Stuffed peppers

Preserving peppers and more

1.It takes about 9 pounds of peppers to make 9 full pints of canned jalapeños.

2. The University of Kentucky Extension Service recommends water-bath processing on jams, jellies, and pickles. Finishing these products in a water bath provides an additional barrier against spoilage. For more information on preserving pickles go online to

3. You can make stuffed peppers with mild banana peppers, which also freeze well. Blanching the peppers in boiling water ensures that they will cook evenly as they bake.

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1 C brown or white rice (or 2 cups leftover cooked rice)
2 tsp salt
4 medium green or red peppers
1 lb ground beef, sausage, or lamb
1 medium onion, finely chopped
1 small jalapeño, minced (optional)
1 tsp dried oregano
1⁄2 tsp black pepper
16 oz tomato sauce
1 C grated aged cheddar cheese

Servings 4

Preheat oven: 350°

Boil 2 cups water. Add 1 teaspoon salt and the rice, cover, and reduce heat to simmer—white rice for 20 minutes, brown rice for 40 minutes.

Boil a large pot of water. Cut peppers in half vertically, core, and trim white membrane. Add 4 halves to boiling water and cook 7 minutes. Remove with a slotted spoon and repeat with remaining peppers. 

Meanwhile, combine ground meat, onion, and jalapeño (if using) in a wide, deep skillet and cook over medium heat until onion softens, about 15 minutes, stirring to break up the meat. Drain if it seems fatty. Add remaining salt, oregano, pepper, cooked rice, and 1 cup tomato sauce. Stir gently. 

Heat oven to 350°. Fill the pepper halves with meat mixture, and place them in a 9x13-inch casserole dish. Pour remaining tomato sauce over all and sprinkle with cheese. Bake 20 minutes or until sauce is bubbly. Note: Unbaked halves freeze well.