Stuffed Peppers

Stuffed Peppers


  • 4 large peppers-any color
  • 1 small onion-diced
  • 1 pound lean ground beef
  • 1 clove garlic- minced
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon pepper
  • 1 cup rice(brown or white)
  • 1 teaspoon sugar
  • 1 cup water
  • 1 can (20oz) tomatoes
  • 1 cup Parmesan cheese-shredded plus more for topping


Cut the tops off the pepper and scrap out the membranes and seeds. I’ve found that a spoon works best for this.

Par boil the peppers in a large pot of water for approximately 15 minutes. Drain and cool.

Brown ground beef; add onion and garlic. Cook until soft about 6 minutes.

Add salt, pepper, sugar, Worcestershire, red pepper flakes and tomatoes.

Cook for about 5 minutes then add the rice and water. Simmer covered for 20 minutes or until rice is almost tender. Mix in the Parmesan cheese. Place peppers in a 9×13 baking dish. Stuff with meat mixture*. Cover dish with foil and bake at 350 for about 45 minutes. Uncover and bake for an additional 15 minutes.

Sprinkle with more cheese before serving.

*If there is excess stuffing, spoon the rest around the peppers before baking.



Prep Time

Cooking Time