Penny’S Stuffed Bell Peppers Recipe

Name: Penny’S Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium red bell peppers (medium-large) or 6 medium yellow bell peppers (medium-large); 2 cups brown rice, cooked and cooled; 3 tablespoons olive oil; 2 onions, chopped; 1/4 cup fresh parsley, chopped; 3 tablespoons fresh oregano leaves, chopped; 1 tablespoon fresh rosemary, chopped; 4 garlic cloves, minced; 1 teaspoon five-spice powder; 1 teaspoon red pepper flakes; 3 1/2 cups marinara sauce (homemade preferable); 1/2 cup red wine; 1 lb ground beef; 1/4 lb ground pork; 1/4 cup parmesan cheese, grated; 1/4 cup mozzarella cheese, diced; 2/3 cup fresh spinach leaves; salt and pepper; 2 large eggs

Servings: persons

6 medium red bell peppers (medium-large) or 6 medium yellow bell peppers (medium-large)
2 cups brown rice, cooked and cooled
3 tablespoons olive oil
2 onions, chopped
1/4 cup fresh parsley, chopped
3 tablespoons fresh oregano leaves, chopped
1 tablespoon fresh rosemary, chopped
4 garlic cloves, minced
1 teaspoon five-spice powder
1 teaspoon red pepper flakes
3 1/2 cups marinara sauce (homemade preferable)
1/2 cup red wine
1 lb ground beef
1/4 lb ground pork
1/4 cup parmesan cheese, grated
1/4 cup mozzarella cheese, diced
2/3 cup fresh spinach leaves
salt and pepper
2 large eggs

1
Cut the tops off of the peppers and scoop out seeds and membranes.
2
Chop tops of peppers and onions, & garlic.
3
Saute until limp, 6 or 7 minutes.
4
Add crumbled up meat and brown.
5
Salt and pepper all the way through the process.
6
Add herbs and 1/2 of the parsley and stir, cook on low to absorb herb flavors then set aside to cool.
7
In a large bowl combine meat mixture, rice, cheeses, 1 Cup of Marinara, chopped spinach, remainder of parsley, and eggs.
8
Mix and spoon into peppers.
9
Put remainder of Marinara in saucepan with red wine and stir then place stuffed peppers in the sauce.
10
Make sure the peppers fit snugly.
11
Cover and cook on low simmer until the peppers are soft, about 30 minutes.
12
Spoon sauce over peppers just before serving.

1161

kcal

Calories

Fat

129

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 19 ingredients. The key ingredients include: 6 medium red bell peppers (medium-large) or 6 medium yellow bell peppers (medium-large), 2 cups brown rice, cooked and cooled, 3 tablespoons olive oil, 2 onions, chopped, and more.

Yes, Penny’S Stuffed Bell 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!

Penny’S Stuffed Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions