Uncle Bill's Stuffed Sweet Peppers

READY IN: 1hr 25mins




  • 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.