I brown hamburgers and onion....about 1/3 pound hamburger per big pepper, salt and pepper to taste then I add raw rice... 1/2 cup per pound of hamburger and tomato juice, 1 cup per 1/2 cup of rice and about 1/4 cup chopped parsley, simmer about 15 to 25 minutes until the rice is cooked and the liquic absorbed, stuff the peppers...remove tops seeds and veins, stand in baking pan, add 1/2 inch of water, cover and bake at 350 for 1/2 an hour....remove lid, put grated cheese on top and bake 10 minutes more until cheese is melted and slightly browned.
You can add oregano, some red pepper flakes, or sub italian sausage for the hamburger. You can mix grated cheese with the rice meat mix before you stuff the peppers and you can even add more onion and skip the rice.
Linda C

This is the stuffed peppers recipe I use. I also use the sauce and the filling to put into the giant pasta shells and manicotti pasta tubes for a different take on it.

6 large green peppers
1 teaspoon dried basil leaves
2 tablespoons butter or oil
1 teaspoon dried oregano leaves
1/2 cup chopped onion
2 1/2 teaspoons salt
1/2 cup chopped celery
1/2 teaspoon ground black pepper
1 can( 1 lb) tomatoes, Undrained
1 egg
1 can (8oz) tomato sauce
1 teaspoon Worcestershire sauce
1 clove garlic, crushed
2 lbs ground beef ( can be chuck or very lean, your choice)

1 1/2 cups cooked white rice

1. Cook rice this way- Take 1 /12 cups of water and bring to a boil. Put a small amount of butter or oil in the water to prevent sticking together. When water boils, put rice in and stir to separate the grains. Cook for 5 minutes on medium heat without a lid. Use a timer. Then cook 5 minutes with a lid, then turn off heat and remove from burner and let sit covered for 25 minutes.

2. Cut tops of peppers off, remove ribs and seeds. Chop the edible portion of the tops and set aside. Wash the peppers.

3. Place peppers in a large pot with salted water and bring to a boil. Turn off heat and let peppers sit for 5 minutes. Drain Peppers and set aside.

4. In butter or oil, in medium skillet , saute chopped green pepper, chopped celery and onion for 3 to 5 minutes or until tender.

5. Add tomatoes with liquid, tomato sauce, garlic, basil and oregano 1 1/2 teaspoons salt and 1/4 teaspoon ground black pepper. Break up the whole tomatoes. Simmer , uncovered , for 10 minutes.

6. Preheat oven to 350 degrees.

7. Meanwhile in a large mixing bowl , combine egg with remaining salt and pepper and Worcestershire sauce. Beat with fork to combine.

8. Add the beef rice and 1 cup of the tomato sauce, may need a little more use your judgment. Mix well.

9. Stuff the peppers with the beef mixture. Place a small amount of the sauce in a 3 quart casserole dish. Pour remaining suace over the peppers.

10. Bake uncovered, for 1 hour. Makes 6 servings.

Enjoy it.

I love stuffed peppers but it is one of those Nike recipes of mine...I just do it.

I make a meat mixture similar to what you would do for a meatloaf, ground beef, chopped onion, an egg, garlic, Worcestershire sauce, salt, pepper. To that I add rice that has been partially cooked and enough tomato sauce to moisten.

Cut off the top of the pepper remove seeds and membranes and stuff with meat mixture. (Actually I often cut in half lengthwise and stuff. Find them easier to stuff and to manage)

Place in a casserole dish and a combo of beef broth and tomato sauce 2/3 tomato sauce, 1/3 beef broth) to come half way up the dish. Pour tomato sauce on the tops of the peppers.

Cover with foil and cook at 350 for about an hour. Uncover. Add more tomato sauce if needed and cook another 20-30 minutes.

Serve with mashed potatoes using the sauce as a gravy.

O.K. - great - I'm getting the idea. I like stuffed cabbage, but have never made it and also have never made stuffed peppers. So I will give these a go. I like the idea of the braising in beef broth along with the tomato sauce because I don't really want a firm green pepper taste as the outcome.

The last time my sister-in-law made stuffed cabbage for us, she was cooking in my brother's kitchen and didn't know that his toothpicks were cinnamon flavored. And she made TONS of the cabbage and froze it for him LOL!

Thank you so much.

seagrass

Seagrass:
You can sub Cooked Rice for the Rice Krispies
- - - - - - - - - - - - - -
Stuffed Pepper - Luigi

2 very large Green Bell Peppers (open the top and remove insides and seeds.)

1 Celery stalk, (10in. Piece ) and ½ of a Med. l onion (chopped small) and
Cooked in Micro Wave until tender (about 2 ½ min.)

In a large Bowl mix:

1 cup of small bread cubes
2 cups of Italian Bread crumbs
1 cup of Rice Crispies Or Cooked Rice
1 tablesp. Parsley Flakes
2 tablesp. Of Locatelli Romano grated cheese
1 teasp. Of Onion Powder
¾ teasp. Of Garlic Powder
1 piece of Italian Sausage 10 in. long, skinned and
cut into small pieces. Sautee till medium rare.
Add the cooked Onion and Celery.
Add 1 egg into a cup of chicken stock ,beat well and
mix this into the other ingredients. Add a little water,
if the mixture is too dry.
Fill the 2 Peppers with this Stuffing Mix.
Place in an oiled pan. Add 1 ½ cups of water.
Put two knife cuts down into the stuffing, of each Pepper.
Take a slice of Provolone Cheese ,cut in two, roll each piece and
put it into the knife cuts , to the bottom. Do the same with
the other Stuffed pepper. Spread 2 tablespoons of Spaghetti Sauce,
on the top , lay a slice of Provolone on this and lay some strips,
down the sides. Spread more Sauce on top let it run over the sides.

Cover and place in a 350 degree oven , about 1 ½ hours or until
Tender. Cooking time may vary, according to the size of the Pepper.

IÂm serving this with Italian Sausage and a Salad.
You can do your own thing.
Bouno Appetito ! Lou

Make your favorite meatloaf mix, then stuff the peppers with it.

You can top with catsup, tomato sauce, BBQ sauce, or nothing at all.

Try substituting barley for rice sometime, same proportions, and cook as ususal. Its a nice change. Did that once and now family prefers it. Sandy

I always use rice somewhat like Linda. I don't use a recipe, however. Mom used to make them and never precooked the peppers. I don't either but I note most recipes call for boiling peppers first, that seem to overcook the peppers, at least I like the way my peppers turn out. I have some leftover rice I'm using in them this weekend, really looking forward to having them. My recipe is pretty much like my meatloaf recipe but no oatmeal or crackers, more tomato sauce/juice and rice.

Well, I'm off to find some green peppers and also some potatoes for mashed alongside. I'm going to use everyone's suggestions and come up with a composite.

I'm grateful to all of you - thanks.

seagrass