Stuffed Bell Peppers

Main Course

Recipe courtesy of The New Orleans Cookbook by Rima and Richard Collin

Serves 4

  • 8 green bell peppers, medium sized
  • 1 tablespoon vegetable oil
  • 1 lb ground beef
  • 1 cup onion chopped
  • 1 tablespoon minced parsley
  • 1 tablespoon minced garlic
  • 1/2 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon cayenne
  • 1 lb canned peeled whole tomatoes
  • 1 3/4 cup boiled rice
  • 2 tablespoons Worcestershire sauce
  • 1/3 cup grated sharp cheddar cheese
  • 1/3 cup grated parmesan cheese

Bell Peppers Stuffed with Ground Beef Parmesan and Cheddar Cheese

Stuffed Bell Peppers With Rice Parmesan and Cheddar Cheese

Click image to enlarge


Parboil Peppers

Cut off and discard the top 1/8 to 1/4 of each bell pepper. Remove seeds and white membrane.
Place peppers upright in 1/3 to 1/2 inch salted water in saucepan. Bring water to boil, cover tightly, lower heat and cook for 5 minutes.
Remove peppers, drain and set aside while preparing stuffing.


In large skillet, heat the vegetable oil and sauté the ground beef and onion until brown, about 8 to 10 minutes. Add parsley, garlic, thyme, basil, cayenne, salt and pepper. Continue cooking and stirring over low heat for a couple more minutes then add tomatoes. Cook for 6 to 8 minute more while breaking up the whole tomatoes with a wooden spoon. Add the cooked rice, Worcestershire and mix well, cover and simmer for another 10 minutes. Uncover, turn heat off and add grated cheddar and parmesan cheeses. Mix well.

Stuff the parboiled peppers with meat and rice mixture and bake uncovered in preheated 350˚F oven for 30 minutes until light brown on top.

Serve while hot.


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