Classic Stuffed Bell Peppers

  • Yield : 8 servings
  • Servings : 8 servings
  • Prep Time : 45m
  • Cook Time : 25m
  • Ready In : 1:10 h
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  • 1 1/2 lb ground beef
  • 1 onion, chopped
  • 1 bell pepper, chopped fine
  • 2 stalks celery, chopped fine
  • 1 large eggplant or 2 medium
  • 8 bell peppers, trimmed and cored
  • Zatarin's Flavored Bread Crumbs
  • 3 cups cooked rice
  • Red and/or black pepper to taste
  • Onion and garlic powder to taste (optional)
  • 2 tbsp cooking oil


Step 1

Peel the eggplant and cube. You can soak the eggplant in salty water for 30 minutes to remove the bitterness. Set rice to cook.

Step 2

In medium saucepan add oil and brown the ground beef. Drain and remove from heat.

Step 3

In the same saucepan, add the onion, bell pepper, celery and sauté. Add the eggplant to the mixture and cook until the eggplant softens.

Step 4

Add the ground beef to the mixture and continue cooking until the eggplant is completely cooked. Season to taste with salt and pepper. I like to add onion powder and garlic powder for extra taste but this is optional. Add rice to the mixture to the desired consistency wanted; the dish will look very similar to rice dressing.

Step 5

In a larger saucepan filled with water, parboil the bell peppers. Or you could shortcut the process by using your microwave. Works great.

Step 6

After the peppers have been parboiled, fill the peppers with the rice mixture. Place in a baking pan that has about 1/8 inch of water and cover with foil.

Step 7

With oven set at 300, bake 15 minutes, uncover and sprinkle seasoned breadcrumbs on the peppers. Bake 10 to 15 minutes more. Serve with green salad for a complete meal.

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