Prep 15 mins
Cook 1 hr 10 mins
This excellent recipe took me many experimental tries before I came up with a delicious tasting filling. The preparation and cooking time may be somewhat lengthy but is worth the effort.
- 6 large sweet red peppers, seeded and cored
- 1 1⁄4 cups long grain white rice or 1 1⁄4 cups brown rice
- 2 1⁄4 cups chicken broth
- 3 tablespoons extra virgin olive oil
- 1 lb lean ground beef
- 1⁄2 cup finely chopped onion
- 1 large celery rib, finely chopped
- 3⁄4 cup sliced fresh mushrooms
- 2 medium carrots, peeled and grated
- 3⁄4 teaspoon granulated garlic powder
- 1 teaspoon italian seasoning mix
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 (16 fluid ounce) can plum tomatoes, crush tomatoes and include liquid
- 1 1⁄2 teaspoons dried dill weed
- 1⁄2 cup ketchup
- 1⁄4 cup water
- 3⁄4 cup grated mozzarella cheese
- Carefully cut out the stem portion of the peppers.
- Remove seeds and membranes carefully and discard.
- Place peppers (stand upright) in a large saucepan.
- Add 1/2 cup water, cover and bring to boil and parboil for 5 minutes.
- Drain well; set aside covered.
- In a medium saucepan, add rice and chicken broth and bring to boil.
- Reduce heat and simmer for about 20 minutes or until all liquid is absorbed.
- In a large frying pan, add olive oil, ground beef and chopped onion and saute' until mixture is lightly browned, about 5 minutes.
- Add chopped celery, sliced mushrooms, grated carrots, garlic powder, Italian herb seasoning mix, salt, pepper, crushed tomatoes including liquid, cooked rice, dill weed; mix well and bring to boil.
- Reduce heat to medium-low, cover and cook for about 15 minutes, stirring occasionally.
- Preheat oven to 350 degrees F.
- Carefully stuff peppers with mixture.
- Place stuffed peppers (standing up) in a deep, oven-proof casserole dish.
- Spoon any remaining mixture over peppers.
- In a small mixing bowl, mix together ketchup and water.
- Pour this sauce equally over the stuffing in each pepper.
- Cover casserole dish with a lid or tightly with aluminum foil.
- Bake in preheated 350 F oven for 20 minutes.
- Remove lid or foil, sprinkle grated mozzarella cheese on top of the stuffed peppers.
- Continue to bake uncovered at 350 F for another 10 minutes or until cheese melts.
- Serve hot.
- You may use a combination of red, orange, yellow or green peppers for a colorful presentation and a variety of taste.
I made this exactly according to the recipe - couldn't stop eating the filling before putting them in oven. Delicious!!!!! Best stuffed peppers EVER! I can't imagine why some of the comments say that people doubled the cooking time on the rice! Rice takes 20 minutes to cook, period! LOL
I've made this recipe many times and both family and friends love it. Thanks for posting
Uncle Bill..yer a culinary genious ! This recipe makes the best stuffed peppers I have ever tasted. Using an assortment of peppers makes for an eye catching presentastion. Although I have been using this recipe for a least 1 1/2 years I have been negligent on submitting a rateing..for that I'm ashamed. The only additions I have made to this already perfect dish is, when available,I use diced fresh tomatoes from my garden,I add three leaves of chopped fresh sweet basil and four tablespoons chopped fresh parsley...not that it needs it but I do need to use items from my garden ~grin~ The carrots give a suttle sweetness. Last fall I froze the last of the peppers ( mix of red and green) from the garden that were about the size of a walnut. For Christmas dinner I stuffed them using this recipe. I arranged them on a plater of fresh spinach leaves. They were not only delicious but beautiful. Thanks for sharing a materpience from your recipe file ! Samijo