Mom’s Stuffed Bell Peppers


Stuffed Bell Peppers

Stuffed bell peppers is one of those classic comfort food dishes that my family practically lived on when I was a kid. This recipe my mother adapted from Adele Davis as mom was teaching herself to cook in the 60s.

Like so many of those early recipes, mom has modified them to her taste and style through the years. This one she rarely does exactly the same way twice, she’ll use a different set of herbs and seasoning depending on what strikes her fancy looking through the spice cabinet.

Stuffed Bell Peppers

Whereas my father is a stickler for details and exact ingredients measurements, mom usually can’t be bothered; she keeps things simple, and improvises as she goes along. While dad’s stuffed bell pepper recipe is terrific, it’s a little too much fuss and bother for her to make. This one is easier and more her style.


Mom’s Stuffed Bell Peppers Recipe

Red and yellow bell peppers have a very different flavor than green bell peppers. The red ones especially are much sweeter. Any bell pepper can be used for this recipe; use the type you like the best.

Ingredients

  • 1 1/2 to 2 cups cooked white rice (starting from about 3/4 to 1 cup raw white rice)
  • 4 to 6 bell peppers (red, yellow, or green), use 4 large, or 6 medium sized
  • 1 to 1 1/4 lb of ground beef (ground chuck, 16% fat)
  • 6 large fresh basil leaves, chopped (or 1 1/2 teaspoons dried basil)
  • 1/2 teaspoon dry summer savory or thyme
  • 1/2 teaspoon ground marjoram (or 2 teaspoons of fresh chopped)
  • (Can substitute herbs with other herbs such as an Italian herb mix)
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1/4 cup olive oil
  • Paprika


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