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  • Adelia Rosati


My mom's famous stuffed peppers recipe is something she makes me when I ask her to make something healthy. To her this is a good "side dish" for company but if you eat one of these on the side of an entree you're going to have to call it a day. These are great to meal prep for the week and have one as lunch/dinner everyday.

Ingredients - Makes 8 Stuffed Peppers

  • 1 lb of ground meat - I used veal and felt guilty about it the entire time

  • 2 cups brown rice

  • 8 bell peppers

  • Half a cooking onion - diced

  • 5 tbsp of canola oil

  • 1.5 boxes of Campbell's Chicken Broth - about 1,300 mL

  • 2-3 cups of tomato sauce

  • 2 handfuls Parmigiano cheese

  • Salt and pepper

  • Olive oil


  1. In a pan, drizzle about 2 tbsp of canola oil in a pan, break up the ground meat and cook it on high until golden brown and all liquid is evaporated, then set aside.

  2. In another pan, sauté the onion with the remaining canola oil until it is translucent.

  3. In the pan with the onion, add the rice and chicken broth and simmer for about 45 minutes - until the rice soaks up the broth and is the desired texture.

  4. Once the rice is done cooking, mix however much salt and pepper you like, the two handfuls of Parmigiano cheese, and the ground meat, and set aside.

  5. Cut the tops off the peppers and remove all the seeds and that white stuff on the inside (no idea what that's called).

  6. Prop them up in a roasting pan and fill the peppers with the rice and ground meat mixture.

  7. Drizzle olive oil onto of the rice in peppers, put on the pepper tops and drizzle more olive oil on top.

  8. Cook in the oven at 350F degrees for 1.5-2 hours. Keep in mind all ovens are different

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