Classic Stuffed Green Peppers

This no-frills, classic recipe is super simple, it can be made ahead of time, and it feeds a large crowd. I love the way the grassy green bell peppers cut through the richness of the meet and onion. Delish!


3 very large green bell peppers

15 ounce can tomato sauce

1/2 pound ground beef or turkey

1/3 cup chopped onion

1 cup cooked brown or white rice

1/8 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon garlic powder


Cut the tops off the peppers and remove the seeds. Place the peppers in a large saucepan and cover with water. Bring to a simmer and cook 3 minutes, just until the peppers are slightly soft. Drain, rinse with cool water and set aside on paper towels to drain.

In a skillet, heat the ground beef and onion and cook until no pink remains. Add the salt, pepper, rice, garlic powder and half of the tomato sauce. Stir well and spoon into the peppers. Top with the other half of the tomato sauce.

Bake in an ungreased dish at 350 for 25-30 minutes. Serve warm.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.