Stuffed Bell Peppers

Course: Main Food Recipes


Prep time


Cooking time








  • 6 large bell peppers

  • salt and pepper to taste

  • olive oil

  • 1lb of ground beef

  • 1/2 cup of yellow onion diced

  • tablespoon of minced garlic

  • 1 zucchini diced

  • tablespoon of soy sauce

  • 1/2 cup of tomato sauce

  • 1/2 cup of shredded cheese of choice, plus a bit extra for topping

  • 1/4 cup of parsley

  • 2 cups of white rice (the recipe calls for 2 cups but I think 1 cup is fine)


  • Cook the rice and have it ready to go.
  • Prepare the peppers. Cut off the tips and remove the insides. Season with salt and pepper to taste. Place them in a baking sheet lightly greased. Prep the oven for 375°F.
  • Heat the olive oil in a large skillet over medium-high heat. When ready, put the beef in the skillet and cook for 6-8 minutes until the beef is fully browned. Make sure to chop the beef up while cooking.
  • Mix in the garlic, onions, parsley, and zucchini. Mix well and cook for about 2 minutes.
  • Next add in the soy sauce, tomato sauce, and salt n pepper to taste. Mix well. Lower heat down to a simmer. Let the beef mixture cook for about 5 minutes.
  • Mix in the rice and cheese. Take the skillet off the heat and set it aside.
  • Fill each pepper with the beef mixture. Sprinkle cheese on top. Place in the oven and cook for 40-45 minutes. The peppers should be soft and the cheese on top will be well melted. Set aside and let it cook for 5 minutes. Add fresh parsley for garnish if you choose.