Uncle Bill's Stuffed Sweet Peppers

"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."
photo by DeniseBC photo by DeniseBC
photo by DeniseBC
photo by Tim_John photo by Tim_John
photo by Tim_John photo by Tim_John
photo by Tim_John photo by Tim_John
photo by Tim_John photo by Tim_John
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.

Questions & Replies

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  1. 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
  2. I've made this recipe many times and both family and friends love it. Thanks for posting
  3. 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
  4. These were pretty good but I think next time I'd add cheese to the entire beef mixture before stuffing it into the peppers because when I cut into them everything kind of fell out and was crumbly. I think maybe it needs something to bind it all together. I also skipped boiling them and just stuffed them and baked them. We don't mind them being a little crisp. Other than that these were pretty good and I'd make them again. Thank You.
  5. Excellent! What a great (and healthier) change from the standard stuffed pepper recipe. This was a little time consuming, but worth every second. I used a food processor for all the vegi chopping, which also helped the picky eaters not to pick out what they didn't think they liked--instead we all loved the meat-vegi-rice stuffing mixture. The only change I made to this recipe is that I used oregano, instead of Italian seasoing (which I didn't have) and skipped the salt. I did have a lot of extra stuffing mixture, so next time I will make sure to buy bigger peppers (we used a colorful combination, 3 green, and the other 3 different colors (red, yellow, & orange). This is a great dish to bring to a potluck, especially using the different colored peppers. Thanks Bill for a great keeper!


  1. Very nice and full of flavor(s)! Didn't have any mushrooms on hand and had to substitute parmesan for the mozzarella. Mi esposo is not crazy about stuffed peppers BUT he's asked me to make this again.
  2. These peppers were delicious! I used all red bell peppers and brown rice. I substituted half of the ground beef with soy crumbles, and only used one tablespoon of olive oil. I used lowfat colby jack cheese instead of mozzarella. I used a few tablespoons of fresh dill instead of dried. I left out the mushroom and celery (my kids don't like them). Instead of canned tomatoes, I diced up a few romas I had and simmered them in a can of tomato sauce while the rice was cooking. I doubled the ketchup mixture. Lol I think that's all. Anyway, they were awesome, and so healthy! Thanks for the recipe!
  3. Exceptional recipe! I used sweet Italian sausage instead of ground beef. Went for best tasting canned plum tomatoes available. Also used home made chicken stock doubled the quantity of stock and cooked the rice about double the time. Topped with imported Romano. The best stuffed peppers I've ever eaten!
  4. I made this for dinner, with some changes. I used risotto for the rice and tomato sauce instead of Ketchup for the topping. I did omit the dill, because my neighbor does not care for it. Overall very Yummy!!!
  5. Great flavor! I omitted the mushrooms since we have some anti mushroom eaters in the house, and rather than boil the peppers I just stuffed them raw. Still came out great! I know...I'm lazy. I also couldn't bear to put ketchup on such a beautiful combination of ingredients, so I substituted that ketchup / water concoction with tomato sauce and a tsp of worcestershire sauce...Everything came out great!


I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
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