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“Stuffed pepper recipe that is a hit in my house. Fairly easy to prepare, can be a week night, but prefer to do it on a weekend.”

Ingredients Nutrition


  1. Cut off top 1/2 inch of peppers and reserve.
  2. Scoop seeds from cavities.
  3. Discard stems and chop pepper tops.
  4. Heat oil in heavy large skillet over medium-high heat.
  5. Add onions, parsley, garlic, and pepper pieces.
  6. Saute until onions soften, about 8 minutes.
  7. Transfer to large bowl.
  8. Mix in rice, paprika, salt, pepper, and all spice.
  9. Cool 10 minutes.
  10. Mix in 1/2 cup tomato sauce, then beef and egg.
  11. Fill pepper cavities with beef mixture.
  12. Stand filled peppers in single layer in heavy large pot.
  13. Pour remaining 2 cups tomato sauce around peppers.
  14. Bring sauce to a boil over medium-high heat.
  15. Reduce heat to medium-low, cover, and simmer 20 minutes.
  16. Spoon some sauce over each pepper.
  17. Cover and cook until peppers are tender and filling is cooked through and firm, about 20 more minutes.

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