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Stuffed peppers

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Stuffed peppers

  • Non Veg
    • 1 hr 20 mins
    • Serves 6
    • Easy



    The stuffed peppers are delicious, easy and quick to prepare in the kitchen. They don’t require much knowledge of the culinary arts and can be prepared by beginners to test their cooking skills. It is an incredibly versatile dish which can be stuffed with a variety of ingredients including ground beef, rice and chicken. They are best served with tomato sauce.

    Health benefits

    • Bell peppers contain enough vitamin C to account for more than 200 percent of your daily intake.
    • They are an excellent source of antioxidant, vitamin C and iron.
    • This makes them perfect for women who are prone to anemia.
    • Bell peppers help with your eyesight in the dark.

    The presence of lycopene in the bell peppers makes them an excellent super food which can prevent cancer including lung and prostate.

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    How to Make Stuffed peppers

    • Preheat oven to about 350 degrees F.
    • Stir in rice and water in a sauté pan. Bring to a boil.
    • Once the water is brought to a boil, reduce the heat and cover the pan. Cook for a further 20 minutes.
    • In a medium sized skillet, cook the beef over medium heat until it is brown.
    • Prepare the bell peppers by removing the tops, seeds and internal membranes.
    • Spread the peppers evenly in a baking dish, facing upward.
    • Mix the beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, onion powder, garlic powder and pepper.
    • Enter an equal amount of the mixture into the hollowed peppers.
    • If any tomato sauce and Italian seasoning remains, mix them in a bowl. Pour them over the stuffed peppers.
    • Bake the mixture for 1 hour in the preheated oven or until the peppers are tender.


    • Bell peppers are green because they are allowed to ripen on their vines.
    • Peppers are classified as fruits because they are produced from flowering plants and contain seeds
    • Scientists have a name for bell peppers, it is called Capsicum annum.

    Although they are very similar in name, the bell pepper is not related to black pepper.

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