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Uncle Bill's Stuffed Sweet Peppers

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“This excellent recipe took me many experimental tries before I came up with a delicious tasting filling. The preparation and cooking time may be somewhat lengthy but is worth the effort.”
1hr 25mins

Ingredients Nutrition


  1. Carefully cut out the stem portion of the peppers.
  2. Remove seeds and membranes carefully and discard.
  3. Place peppers (stand upright) in a large saucepan.
  4. Add 1/2 cup water, cover and bring to boil and parboil for 5 minutes.
  5. Drain well; set aside covered.
  6. In a medium saucepan, add rice and chicken broth and bring to boil.
  7. Reduce heat and simmer for about 20 minutes or until all liquid is absorbed.
  8. In a large frying pan, add olive oil, ground beef and chopped onion and saute' until mixture is lightly browned, about 5 minutes.
  9. Add chopped celery, sliced mushrooms, grated carrots, garlic powder, Italian herb seasoning mix, salt, pepper, crushed tomatoes including liquid, cooked rice, dill weed; mix well and bring to boil.
  10. Reduce heat to medium-low, cover and cook for about 15 minutes, stirring occasionally.
  11. Preheat oven to 350 degrees F.
  12. Carefully stuff peppers with mixture.
  13. Place stuffed peppers (standing up) in a deep, oven-proof casserole dish.
  14. Spoon any remaining mixture over peppers.
  15. In a small mixing bowl, mix together ketchup and water.
  16. Pour this sauce equally over the stuffing in each pepper.
  17. Cover casserole dish with a lid or tightly with aluminum foil.
  18. Bake in preheated 350 F oven for 20 minutes.
  19. Remove lid or foil, sprinkle grated mozzarella cheese on top of the stuffed peppers.
  20. Continue to bake uncovered at 350 F for another 10 minutes or until cheese melts.
  21. Serve hot.
  22. You may use a combination of red, orange, yellow or green peppers for a colorful presentation and a variety of taste.

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