Stuffed Green Peppers


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Stuffed Green Peppers

My mother used to make Stuffed Green Peppers for dinner once in awhile. This weekday dish was always a welcome break from the regular repertoire of meat and potatoes. Feel free to experiment with ingredients for the stuffing that appeals to you!


4 Large Green Peppers

2 Tablespoons Olive Oil

1 Chopped Onion

3 Minced Garlic Cloves

2 Cups Cooked Roast, Lamb Roast or Ground Sirloin

1/3 Cup Gravy

1 ½ Cups Cooked Rice

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

4 Tablespoons Chopped Parsley

2 Teaspoons Fresh Chopped Thyme

2 Teaspoons Fresh Chopped Rosemary

4 Tablespoons Bread Crumbs

2 Tablespoons Grated Cheese of Your Choice

Remove the tops of the peppers and remove the seeds from the inside. Parboil the peppers in boiling water for just 5 minutes. Drain and set aside. Heat the olive oil in a large sauté pan over a medium heat. Add the chopped onion and cook for 2 minutes. Add the garlic and sauté for another 2 minutes. Add the cooked meat, gravy, rice, salt, pepper, parsley, thyme and rosemary. Cook for 4 minutes. Turn off the heat and let sit for 2 minutes. Fill the green peppers with equal amounts of the stuffing and arrange them in a baking dish that will hold them snugly upright. Sprinkle with the bread crumbs and then the cheese on top. Bake in a preheated 375° F oven for 30 minutes. Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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