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“Stuff bell peppers with meat, rice and mushroom mixture. I usually use a mixture or green, red, yellow and orange. Hope you enjoy!”
READY IN:
1hr 10mins
SERVES:
6
YIELD:
2 pepper halves
UNITS:
US

Ingredients Nutrition

  • 6 bell peppers (any color)
  • salt
  • 1 lb ground beef (mixture of ground pork, veal and beef)
  • 13 cup onion, chopped
  • 2 garlic cloves, minced
  • 8 ounces mushrooms, chopped
  • 2 teaspoons dried Italian herb seasoning (just use whatever is on hand, basil, oregano etc)
  • salt and pepper
  • 1 (14 1/2 ounce) can diced tomatoes
  • 2 teaspoons Worcestershire sauce
  • 1 (4 ounce) can olives, sliced
  • 12 cup uncooked rice
  • 12 cup broth
  • 2 cups shredded cheddar cheese (or any kind of cheese you prefer)
  • 2 cups pasta sauce (whatever one you like)
  • water, as needed

Directions

  1. Bring a large pot of salted water to a boil. Cut the peppers in half and remove the seeds and ribs. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
  2. In a large skillet, saute onions and garlic until translucent. Add mushrooms and cook until mushrooms browned and tender.
  3. Add beef and cook until beef browned.
  4. Drain off excess fat, and season with salt, pepper and dried herbs.
  5. Stir in the tomatoes, rice, 1/2 cup broth, sliced olives and Worcestershire sauce. Cover, and simmer for 20-25 minutes, or until rice is tender. Remove from heat, and stir in 1 cup of cheese.
  6. Preheat oven to 350 degrees F.
  7. Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish.
  8. Pour pasta sauce over the peppers. Sprinkle with additional cheese.
  9. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

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