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Sunday Suppers with Lunchbox Love–Stuffed Peppers

My grandmother passed away recently at the age of 91, just two months shy of 92. She was a fabulous cook and one of her favorite dishes to make and eat was stuffed peppers. She often made a double batch and froze them in pairs so she would always have an easy, delicious meal for her and her husband. This recipe, from Joy of Kosher, is just how Grandma made hers–stuffed with spiced meat and rice and cooked with a favorite tomato sauce–storebought or homemade, your choice.

Stuffed Peppers

(image and recipe courtesty of Joy of Kosher)


2 tablespoons olive oil or canola oil
1 pound ground beef
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
2 tablespoons dried minced onion flakes
1 tablespoon dried parsley flakes
1/2 teaspoon black pepper
1 cup cooked rice, (I usually use brown rice)
3 1/2 cups prepared marinara sauce, divided
5 large red or green bell peppers, seeded, veins removed, tops cut off


Preheat oven to 350 degrees F.

Heat oil in a large skillet over medium-high heat and sauté ground beef for 3 to 4 minutes, until it loses most of its pinkness. Pour off fat.

Add Worcestershire sauce, garlic and chili powders, onion flakes, parsley and black pepper and cook for 1 to 2 minutes, stirring continuously.

Mix in cooked rice and 2 cups of the marinara sauce until well combined.

Lightly stuff each pepper with beef and rice mixture and stand stuffed peppers upright in an ungreased 9 x 13-inch pan. Peppers should be standing upright and close together.

Pour remaining 1 1/2 cups marinara sauce over top and around peppers.

Bake, uncovered, at 350 degrees for 1 hour to 1 hour and 30 minutes, until peppers are soft.

Spoon any remaining sauce from the pan over peppers before serving.

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