Stuffed bell peppers

We need to make this again to figure out the precise quantities since we can’t remember…


  • 1 scant cup brown rice
  • 6-8 large red bell peppers, depending on volume
  • 1 lb ground beef
  • 1/2 bunch parsley
  • 1/2 28oz can crushed tomato
  • 6-8 large cloves garlic
  • 1 large onion
  • 1 lb spinach
  • 1/2 8oz can tomato paste
  • rosemary and thyme (or other herbs) to taste
  • worcestershire sauce
  • salt + pepper to taste (usually needs a decent amount of salt since it’s a lot of food)

First cook the rice and blanche the spinach.

Make the filling by cooking the onion, garlic, and ground beef together with worcestershire sauce. Mix with all the other ingredients other than bell peppers.

Taste the filling before stuffing to make sure it’s yummy – it’s easy to add additional flavorings if you don’t feel the flavor is strong enough. Then stuff filling into bell peppers, place on their sides in a large cookie sheet.

Bake at 350-375 degrees for 20-45 minutes, rotating halfway through, until deliciously cooked looking.

Serves 6-8.