Grammy’s Stuffed Peppers

A pepper stuffed with with goodies makes this veggie anything but ordinary.

By The Editors

Comfort Foods by [Kindle version ~ $0.99]

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"After I got married, my husband asked me to make sure to get several recipes from his mom because they were his favorites. One of them was this recipe for stuffed peppers," says reader Joyce S. of Chevy Chase, MD. "My mother-in-law thinks she was never a good cook, but these stuffed peppers always get rave reviews!"

Click here to get this recipe as part of our FREE printable cookbook Comfort Foods: 24 Reader Recipes for Casseroles, Soups, Cakes, and More, or download the cookbook to your Kindle for $0.99 via

4 medium large peppers (assorted colors)
1 pound lean ground beef or turkey or lamb
1 small onion, minced
1 large rib celery, minced
2 cloves garlic, minced
3 tablespoons olive oil, plus some for the pan
1/2 pound medium-width egg noodles
2 cans (15-ounce) tomato sauce
1 teaspoon salt
Freshly ground black pepper to taste
1/2 teaspoon oregano plus extra for topping
1/4 cup grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Lightly coat a 9- X 12-inch baking pan with olive oil and set aside. Preheat the oven to 375 degrees F.

2. Cut the peppers in half; core and seed them. Drop them in the boiling water and simmer on medium-low heat for 6 minutes. Remove the peppers from the water with tongs and let them drain in a colander. Arrange them in the oiled baking pan hollow-side up.

3. Cook the pasta in the same water as the peppers until it is al dente. Drain the pasta and reserve.

4. Heat the olive oil in a large sauté pan. Add minced vegetables, and sauté on medium heat until limp and transparent, stirring frequently (about 5 minutes).

5. Break up the ground meat into small chunks and add to vegetables. Cook until all the pink has disappeared, chopping the meat into small bits as it browns. Mix in one can of tomato sauce, the cooked noodles, and salt, pepper, and oregano.

6. Spoon meat mixture evenly into pepper halves, using all of it. Bake stuffed peppers at 375 degrees F for 25 minutes.

7. Remove from oven and pour second can of tomato sauce over peppers. Sprinkle lightly with oregano and Parmesan cheese. Bake for another 15 minutes. Serve hot.

Serves 6- 8


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