Stuffed Bell Peppers

by on August 6, 2012 » Add the first comment.
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  • 1/2 lean ground beef, chicken or turkey
  • 4 medium (wide) green red or yellow bell peppers
    – Select peppers that sit flat on their bottoms
  • 1/2 C raisins
  • 1/2 C orange juice
  • 1 C rice in 2 C water – long grain Basmati rice
  • 4 TBL butter
  • 1 diced onion
  • 3 chives – white chopped and separated from greens
    green cut at an angle and separated from whites
  • 8 basil leaves
  • 1 chopped yellow bell pepper
  • 1 small can mushrooms
  • 1 small can green chiles


  1. Soak plump raisins in orange juice – set aside
  2. Cook your rice in the water – set aside
  3. Heat oven to 350 degrees
  4. Brown your meat in the skillet
  5. Add your onion and chive whites
  6. Add your butter, salt, pepper and diced yellow bell
  7. Add mushrooms and green chilies
  8. Add 1 deseeded and diced tomato
  9. Add your rice and mix all
  10. Cut tops off bell peppers, remove seeds
    NOTE: Choose wide pepper with a base that sits properly
    ALT: Lay bell on its side and cut off the top, leaving stem for presentation
  11. Combine filling ingredients, mixing lightly but thoroughly
  12. Spoon equal amount into each pepper – Fill, but don’t pack
  13. Place on baking dish
  14. Put a tab of butter on each one, or sprinkle with EVOO
  15. Cover dish tightly with aluminum foil
  16. Bake 60 minutes at 350°
    Uncover the last 10 minutes

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