Parsley's Stuffed Peppers

"These are my oldest son's favorite. I don't make them too often, though because my husband isn't a fan of bell peppers. Sometimes I use the cheese; sometimes not."
photo by cookin mimi photo by cookin mimi
photo by cookin mimi
photo by cookin mimi photo by cookin mimi
photo by *Parsley* photo by *Parsley*
photo by *Parsley* photo by *Parsley*
Ready In:
1hr 20mins




  • Preheat oven to 375°F Lightly grease a deep large baking pan.
  • Cut tops off peppers and remove seeds. Place hollowed peppers cut side up in the prepared baking dish.
  • In a large skillet, brown and crumble beef and pork with the onion and garlic; drain off fat and return to the skillet.
  • Add (to the cooked meat mixture in the skillet) the crushed tomatoes, about HALF of the tomato sauce, chopped parsley, oregano, basil, sugar, marjoram, and pepper. Allow to come to a soft boil.
  • Add the beef broth and uncooked instant rice. Stir well. Bring to a soft boil; reduce heat.
  • Cover skillet and simmer gently for 15 minutes; stirring once or twice.
  • Stir again and add desired amount of salt; if needed.
  • Generously fill each hollowed bell pepper. If any leftover filling exists, just pour more over each.
  • Top each with the RESERVED tomato sauce.
  • Loosely cover with foil and bake 45 minutes.
  • After 45 minutes, uncover (and IF using the optional mozzarella, sprinkle it on now) and bake uncovered for an additional 15 minutes. (sometimes I put a bit more sauce over the cheese).

Questions & Replies

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  1. cookin mimi
    I just got "a hankering" for stuffed peppers, and had never tried making them. I found this recipe that looked easy and used items that I had on hand. The stuffed peppers were delicious! My husband loved them and they were easy to make....Thanks, Parsley, for posting this recipe that I will be making again and again!!
  2. green3277
    There is no need to parboil the peppers,,which I loved. I just baked the recipe at 350 instead of 375 and left it in the oven a little longer. The peppers were perfectly soft and delicious.
  3. Chef Edlear
    A classic. This was a very easy, basic dinner for us. Takes me back to Mom's cooking. The only change that I made was to par-boil two of the peppers, as my honey likes his with absolutely no crunch left to them (ewww). Other than that, I followed the recipe exactly as written. I froze the remaining three, and they will serve as an easy out on a busy night. Thanks for the memory, Parsley!



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