Rice & Beef Stuffed Peppers


Submitted by: Ms Emily Carman

Stone Brook, NY


  • 1 pound ground beef
  • 1 cup uncooked Carolina Plantation Rice (white)
  • 2 cup water
  • 4 Large green bell peppers
  • 2 egg
  • 1/4 cup chopped onion
  • 1/4 cup Ketchup
  • 2 tsp oregano
  • 2 tsp dried parsley
  • Splash of milk
  • Sprinkle of garlic powder
  • 16 oz can chopped tomatoes
Preheat oven to 350 degrees F (175 degrees C). 

Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook for 20 minutes.

 In a skillet over medium heat, cook the beef until evenly browned. 

Core and seed the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.) 

In a bowl, mix the browned beef, cooked rice, eggs, chopped onion, ketchup, oregano, parsley, milk, and garlic powder.

Evenly stuff bell peppers with mixture.

Top peppers with can tomatoes and add 3/4 cup of water to bottom of baking dish.

Bake for 45 min in the preheated oven or until the peppers are tender.