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Stuffed Peppers

Beef, Pork, Vegetables

  • 4

Submitted by Mona Pence


  • 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


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 9×13-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.

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