Easy stuffed peppers



  • 1¼ pounds 96% lean ground beef
  • 6 large green bell peppers
  • 1 small onion, chopped
  • ½ cup bulgur
  • 1 egg
  • ¼ cup white rice, uncooked
  • 1 28-ounce can crushed tomatoes
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • ½ cup water


1. With a sharp knife, remove the stem and about 3 inches off the top of each pepper. Carefully remove seeds and fibrous membrane from each pepper.

2. In a large mixing bowl, combine ground beef, bulgur, onion, egg, rice, salt and pepper.

3. Divide the meat mixture into six portions and stuff each pepper with it.

4. Place crushed tomato and water in a large covered baking dish. Carefully add the peppers so they are all standing up.

5. Place in a 375 degree oven for about 1¼ hours.

6. Carefully remove cover as there will be a great deal of steam. Serve on plate with tomato gravy spooned over each pepper and with additional gravy spread around the pepper.


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