Stuffed Bell Peppers

Makes 6 servings • Large pot • 9 x 13-inch casserole dish


6 large bell peppers

2 pounds ground meat (beef, pork, or turkey, or a mix will work, but I use beef)

1 medium onion, chopped

1 celery stalk, chopped

3 garlic cloves, finely chopped

1 large egg

1 can (12 ounces) tomato paste

1 teaspoon salt

1 can (8 ounces) tomato sauce

1. Heat the oven to 375°F.

2. Slice the tops off the bell peppers, cut out the stems, and coarsely chop the tops (these will be part of the stuffing). Remove the seeds and ribs from inside the peppers.

3. In a large pot of boiling water, cook the peppers for 5 minutes to soften. Turn upside down to drain and cool.

4. In a large bowl, combine the meat, chopped pepper tops, onion, celery, garlic, egg, tomato paste, and salt. Stuff the meat mixture into the bell pepper shells, place them standing up in the casserole, and top each with some tomato sauce. Bake until the filling is firm and the peppers are piping hot, about 45 minutes.


A Note from Miss Kay

If you like meatloaf, you will love stuffed bell peppers, because the peppers are stuffed with my meatloaf recipe. Also, if you love a meal with a “presentation,” this is for you. It looks great and tastes great!