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“These are terrific. I must say that I added more rice than it called for, but maybe I misunderstood the recipe from the start. To me, 1 cup of rice that is cooked isn't enough. Otherwise, this is a delight from start to finish. Recipe courtesy of Down Home Cooking.”
1hr 30mins

Ingredients Nutrition


  1. Half-fill a large saucepan with cold water and bring to a boil over high heat.
  2. Trim the top 1/2 inch off each sweet pepper and remove the seeds and ribs ( be careful not to cut through the bottoms).
  3. Slide the peppers into the boiling water and simmer, uncovered, for 5 minutes.
  4. Remove with tongs or a slotted spoon and drain upside-down.
  5. To prepare the stuffing: Preheat oven to 350 and lightly grease an 8" round baking dish.
  6. In a 12" nonstick skillet, heat the oil over moderately high heat.
  7. Add the onion, celery, and garlic and saute for 5 minutes or until tender.
  8. Add the beef and pork and cook, stirring frequently, for 8 minutes or until no longer pink.
  9. Stir in the remaining stuffing ingredients.
  10. Bring to a simmer, then remove from the heat.
  11. Spoon this mixture into the sweet peppers, and stand them upright in the baking dish.
  12. Bake, uncovered for 40 minutes or until tender.

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