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Stuffed Bell Peppers: A Recipe

Updated on June 8, 2009
green bell pepper
green bell pepper

Bell peppers, green, red, yellow.

The color can be green, red, yellow, orange and, more rarely, white, purple, blue, and brown, depending on when they are harvested depending upon the specific cultivar Green peppers are unripe bell peppers, while the others are all ripe, with the color variation based on cultivar selection. Because they are unripe, green peppers are less sweet and slightly more bitter than yellow, orange, or red peppers.

The taste of ripe peppers can also vary with growing conditions and post-harvest storage treatment; the sweetest are fruit allowed to ripen fully on the plant in full sunshine, while fruit harvested green and after-ripened in storage are less sweet.

Late summer (September) is the pepper season and the markets should have a variety to choose from, here is a recipe you can make with either red, green or yellow bell peppers. It is also tomato season so there will be fresh tomatoes available. This is a great recipe for fresh tomatoes.

Stuffed peppers:


4 green, yellow, or red bell peppers

Sea salt

4 tbsp olive oil

1 medium yellow onion, peeled and chopped

1 clove of garlic, peeled and chopped

1 lb of lean ground beef

1 1/2 cup of cooked rice

1 cup chopped tomatoes, fresh

1 tbsp chopped fresh oregano

Fresh ground pepper

1/2 cup ketchup

1/2 tsp of Worcestershire Sauce


1 Bring a large pot of water to a boil over high heat.

Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds.

Add sea salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes.

Drain, set aside to cool.

2 Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat.

Add onions and garlic, and cook, stirring often, until soft and translucent, about 5 minutes.

Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well.

3 Drizzle remaining 1 tbsp. Oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling.

Combine ketchup, Worcestershire sauce, and 1/4 cup of water in a small bowl, then spoon over filling.

Add 1/4 cup of water to the baking dish.

Place in oven and bake for 30-40 minutes, until the internal temperature of the stuffed pepper is 150-160°F.



Submit a Comment

  • Bob Ewing profile image

    Bob Ewing 8 years ago from New Brunswick

    I do not know what you mean but the stuffing is quite tasty.

  • profile image

    catbell 8 years ago

    ok i would like to make this but isn't the stuffing just like dirty rice inside

  • Bob Ewing profile image

    Bob Ewing 9 years ago from New Brunswick


  • monitor profile image

    monitor 9 years ago from The world.

    I reckon even I could make this. I love peppers and tomotaes. I am off to buy the ingredients and give it a go. Thank you for your effort Bob.


  • Bob Ewing profile image

    Bob Ewing 9 years ago from New Brunswick

    I like stuffed tomatoes.

  • johnr54 profile image

    Joanie Ruppel 9 years ago from Texas

    Stuffed peppers are one of our favorite ways to use those prolific peppers in the summertime. We usually cook them with stuffed tomatoes as well, some of which find their way into the stuffing. Good hub.

  • Bob Ewing profile image

    Bob Ewing 9 years ago from New Brunswick

    It is quite tasty.

  • Robyninga profile image

    Robyninga 9 years ago from Georgia

    I can't wait to try this, it sounds soooo good!

  • Bob Ewing profile image

    Bob Ewing 9 years ago from New Brunswick

    I may try this with turkey next time.

  • PCaholicDotCom profile image

    PCaholicDotCom 9 years ago from USA

    Bob - one of my all time favorites! I see you also drizzle a ketchup mixture over the top too... although I have never tried mixing ketchup with Worcestershire... just used ketchup and water.

    I have also used ground tureky or venison but prefer to cook the venison with the onions prior to stuffing... this eliminates the sometimes "gamey" flavor from the venison.

    Great info! ~ Peter