Stuffed Green Peppers

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Cubby’s Aunt Marion always made this for the family back in Dallas. They’re delicious and always bring back wonderful childhood memories for him. 


  • 1 pound ground sirloin
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 6 cloves of garlic chopped OR Spice World minced or chopped garlic in the jar
  • ¾ cup uncooked instant rice
  • ¾ cup water
  • 1-14.5 ounce can peeled and diced tomatoes with juice
  • 1-14.5 ounce can stewed tomatoes, chopped
  • 1 cup of green chile
  • 1 jigger of red wine
  • Salt and pepper to taste
  • 6 large green bell peppers
  • 1-16 ounce Prego jar spaghetti sauce


  1. Preheat oven to 325°. In a large stock pot add olive oil and cook onions until translucent.
  2. Add sirloin and cook until brown, drain any fat.
  3. Add the onions, rice, water, diced tomatoes, and stewed tomatoes into the stock pot. Season with salt and pepper. Simmer until rice is tender.
  4. Cut the tops off the bell peppers and clean out the seeds and membrane.
  5. (Note: You may have to slightly slice the bottom of the peppers to make them stand up.)
  6. Fill peppers with meat mixture.
  7. Place in a casserole dish and bake in a preheated oven for 20 minutes or until peppers are as tender as you like.
  8. Served topped with spaghetti sauce and Monterey Jack cheese.

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