Stuffed Peppers

Image by KamranAydinov on Freepik

From the kitchen of AnnMarie Barkwell

6 large green or red bell peppers

Cut peppers in half lengthwise.

Remove seeds & membranes.

Cook in boiling salted water for 5 minutes.

Drain well.


1 lb ground beef

1/3 to 1/2 c diced onion

1 Tbsp celery, minced (optional)

1 Tbsp green pepper, minced (optional)

2 small cloves garlic, crushed

Saute until veggies are tender.

Drain excess fat.

Season with:

1 tsp salt

1/8 tsp black pepper

little cayene pepper or tabasco

Stir together.

Add :

1 1/4 c tomato sauce

1 c cooked rice

Mix well.

Spoon lightly into prepared peppers.

Cover with 1 c tomato sauce.


Bake @ 350, 45 minutes.

Uncover. Bake 15 minutes.