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Stuffed bell peppers
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Stuffed bell peppers recipe

Author: Petro


  • 99-10 medium large bell peppers I like to use bright colored ones, like orange, yellow and red
  • 2 lbs ground meat of choice I used 1/4 pork and 3/4 beef
  • 3 medium onions finely diced
  • 2/3 cup rice
  • 1/2 bunch fresh dill finely chopped
  • 1/2 bunch fresh parsley finely chopped
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 3 medium eggs
  • 8 oz tomato sauce¬†
  • 4 bay leaves
  • 1 tablespoon peppercorns
  • 2 large pots


  • Bring a large pot of water to a boil over high heat.
  • While the water boils, cut the top off of peppers, about 1/2" from the stem end, and remove seeds. Wash peppers.
  • Heat a stove grill and add peppers. Slightly roast on all sides. Remove from the stove and allow to cool a little. (a little tip on roasting: feel free to use the stove top if you don't have a stove grill; heat a large non stick skillet and roast the peppers about 2 minutes on each side). Once roasted, you may choose to peel the peppers; I personally don't; as I mentioned,, I like it when the smoke from the roasted peppers transfers into the recipe through cooking. I never found that keeping the peel is an inconvenience
  • Meanwhile mix onions, ground meat, rice, dill, parsley, ground pepper, salt, eggs and 1/2 the tomato sauce until very well combined.
  • Stuff about 3/4 of each pepper with the meat mixture then layer in circles in a large pot (only one layer of peppers don't stack them). The pot should also be tall enough to fit the peppers covered in water.
  • Pour the boiling water over the peppers just enough to cover them, add bay leaves, peppercorns and the remaining tomato sauce.¬†
  • Cover with a large plate which should sit directly on the peppers then add a lid to your pot and bring to a boil. Turn the heat to lowest and keep simmering.
  • Simmer for 2 hours, making sure the water has not evaporated completely (add a little more if you notice is gone, so check every once in a while). When the time expires you should have a thick sauce covering the peppers about half way.
  • Enjoy your stuffed bell peppers with yogurt or sour cream and/or pickled hot chili peppers.