Grandma'S Stuffed Red Peppers Recipe

Name: Grandma'S Stuffed Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Red pepers (medium size, round, make sure they look good for stuffing); 1 Red onion, finely diced; 2 to 3 Garlic cloves, minced; 1 Medium carrot finely diced; 1 Stalk of celery, finely diced; 1/2 cup Long grain rice; 1 pound ground beef; 2 to 3 Bay leaves; 1 tablespoon Vageta; 2 cups Of good stock (chicken or vegetable); Salt and pepper to taste; Olive oil

Servings: persons

6 Red pepers (medium size, round, make sure they look good for stuffing)
1 Red onion, finely diced
2 to 3 Garlic cloves, minced
1 Medium carrot finely diced
1 Stalk of celery, finely diced
1/2 cup Long grain rice
1 pound ground beef
2 to 3 Bay leaves
1 tablespoon Vageta
2 cups Of good stock (chicken or vegetable)
Salt and pepper to taste
Olive oil

1
Pre-heat the oven to 400u00b0F. Wash the peppers. Cut the tops of the peppers, reserve them. With a perry knife remove the veins of the peppers and the seeds. Take the reserved tops and remove the seeds and some of the white part. The tops are going to be used to cover the peppers. It would be helpful to know which top belongs to the peppers bottom ;)
2
Put enough olive oil to cover the bottom of a pan. Once the oil is hot add the ground beef. Brown the beef, making sure you break up any large clumps. Season the beef with salt and pepper when it's cooking. Remove the beef to a prep bowl. If needed add more oil to the pan. Add diced onion, cook for few minutes, and add the garlic, carrot, celery, bay leaves, Vageta, and season with salt and pepper to taste. Cook until the carrots and celery start to soften. At this point you add the rice and you cook the rice with the veggies for few mins. Add the browned beef. Check for seasoning. This is the mixture that is going to be used to stuff the peppers.
3
Fill the peppers with the stuffing. Cover the peppers with the tops, and place the peppers in a deep backing dish. Pour in the stock, cover the peppers with foil and place in pre-heated oven. Bake the peppers for about 40 to 60 mins (or until the rice is cooked).
4
Enjoy!

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 Red pepers (medium size, round, make sure they look good for stuffing), 1 Red onion, finely diced, 2 to 3 Garlic cloves, minced, 1 Medium carrot finely diced, and more.

Yes, Grandma'S Stuffed Red Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grandma'S Stuffed Red Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions