This is my mom’s recipe for stuffed bell peppers. This recipe is very dear to my heart, as it is something that my mom would always make growing up. She was literally the best cook I knew. I’m not just saying that because she’s my mom, well maybe…But, people would literally travel to buy her dishes because they were that good! I hope you enjoy this recipe as much as everyone I know has.

Jump to Recipe

The Ingredients:

Bell peppers: Traditionally, my mom always used green bell peppers, but I like to mix it up sometimes by using red and yellow peppers. I just love the color and sweetness of them.

Ground Beef: I feel like this is a preference. I prefer to use an 80/20 mix, but 90/10 works here too.

Onion: White or yellow onions are fine to use.

Garlic: The more garlic the better is what I say!

Rice: I love using Jasmine rice, but white long-grain rice is perfectly fine. You could even use parboiled rice such as Mahatma or Ben’s. If you are trying to stay with healthier options, sub out rice altogether for brown rice or quinoa.

Bread Crumbs: Any bread crumbs will work. I usually just use whatever I have on hand.

Herbs: Mom used an Italian herb blend, but I always have dried oregano on hand. Feel free to use either.

Seasoning: Garlic powder, Onion powder, salt and pepper is all you need here.

Looking For More Dinner Ideas? Check out these recipes

To pin this recipe and save it for later, just use the Pin button located on the recipe card below!

Tag me @Sheaddsflavor on Instagram to share your creations with me. I can’t wait to see your photos! Also, please feel free to rate this recipe and leave me a comment below:

The BEST Stuffed Bell Peppers Recipe – Mom’s Recipe

0 from 0 votes

Recipe by Jamie Tryon Course: Entree, MainCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

For The Bell peppers

1 pound ground beef
4-6 bell peppers, tops removed and chopped
½ white onion, chopped
3 garlic cloves, minced
½ cup white rice rinsed well
¼ cup breadcrumbs
2 eggs, beaten
3 tsp oregano
½ tsp onion powder
½ tsp garlic powder
Salt & pepper to taste
1 tbsp chopped parsley, optional garnish
For The Sauce
1 15 oz can tomato sauce
1 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp sugar
Salt & Pepper to taste

Directions

Preheat the oven to 350 degrees
For the sauce: In a medium bowl, add the tomato sauce, oregano, sugar, onion powder, garlic powder, salt, and pepper. Mix well and set aside.
For the bell peppers: Chop all of your veggies, including the bell pepper tops, and set aside.
In a large bowl, place your ground meat and veggies, the beaten egg, the bread crumbs, rice, and 1 tsp of oregano.
Season with salt and pepper to taste and mix well
Grease a baking dish and place the peppers inside.
Begin stuffing your peppers with the meat mixture.
Top with the sauce and cover with foil
Place in the preheated oven for 1 hour. Remove foil after first 30 minutes and allow to continue to cook
The stuffed peppers are ready once the rice is cooked and the meat reaches an internal temperature of 160 degrees. Remove from oven and garnish with chopped parsley.