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Stuffed Peppers

Stuffed Peppers (Prepared)


20 min

Cook Time

60 min




4 sweet bell peppers (any colour of peppers can be used)
1 pound lean ground beef
1 cup uncooked Minute Rice
1 medium onion, finely diced
1 clove garlic, minced
1 tsp dried basil
1 660ml bottle strained tomatoes or passata
1/4 cup freshly grated Parmigiano-Reggiano cheese
salt and pepper to taste


Step 1

Preheat oven to 175°C (350°F).

Step 2

Slice the tops off of the peppers and remove the seeds and membranes. Set aside.

Step 3

Place ground beef, Minute Rice, onion, garlic, dried basil, salt and pepper in a bowl. Mix well.

Step 4

Divide beef mixture between peppers and full the peppers with the meat mixture.

Step 5

Pour half of the bottle of strained tomatoes or passata in the bottom of a baking dish.

Step 6

Place stuffed peppers into the dish and spoon more strained tomatoes over top.

Step 7

Sprinkle evenly with grated Parimigiano-Reggiano cheese.

Step 8

Bake for 1 hour or until an internal temperature of 72°C (160°F) is reached.

If you don't have Minute Rice available, you can use par-boiled rice instead, but it must be precooked before you add it to the mixture.

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