Stuffed Bell Peppers

Updated: May 27

Mitch first made these during my first pregnancy and I have bugged him weekly for 15 years to make it for dinner, at least 3 times a month. It is so flavorful and delicious, as well as incredibly filling, I often wish I had will power to provide myself left overs so I could enjoy it again for Lunch the next day. But no such will power exists! It is too good to leave a speck on the plate.


5 Green Bell Peppers

1 Yellow Onion

2 Cups of Tomato Sauce

3 Cups of Water

1lb Ground Beef

1 Cup of Rice

2 tablespoons Creole Seasoning


Rinse your rice with cool water.

Chop the onion and 1 bell pepper into medium to small chunks.

Cut the tops off your remaining peppers, clean them out off the seeds and stalk.

Bring your 2 cups of water to a medium heat and then add your rice. Bring to a boil and then simmer for 10 minutes.

Cook your ground beef with the chopped onion and green pepper, until the beef is cooked through and vegetables soft. Drain the grease.

Add 2 cups of tomato sauce, your rice and 1 cup of water to the meat and vegetable mixture.

Season with 2 tablespoons of Creole seasoning. Bring to a boil and simmer for 10 minutes.

Preheat your oven to 350 degrees.

Place your bell peppers inside of a casserole dish, remove the tops and fill each pepper to a 1/4 inch below the top, with the meat and rice mixture. Any remaining meat and rice mixture, fill your casserole dish surrounding the peppers evenly.

Cook for approximately 1.5 hours or until peppers mildly wilt on top.


Licensed, Certified and Registered Caterer within the State of Texas 2020