Anita’s Delicious Stuffed Bell Peppers

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4 bell peppers, yellow/red used

1 cup of basmati rice, uncooked

3 Tablespoons of olive oil

1 Tablespoon butter

2 cups of meat sauce(see my recipe “Rigatoni Pasta with meat sauce”)

1- 6 ounces-can tomato diced sauce


  1. Preheat oven to 375 grades Fahrenheit.
  2. Cut the tops of the bell peppers but not discard them. Clean the inside by removing the seeds and membranes. Butter your baking dish and scoop tomato sauce on bottom of the pan. Use your olive oil to apply in the outside of bell peppers. Bake the bell peppers without stuffing for 30 to 35 minutes or until slightly tender, but still holding up.PEPPERS FILLIN WITH RICE3. Add one cup of raw rice into premade meat sauce, and mix. Add 1 1/2 cup of water to the mixture and cook at medium-high heat. When it starts to simmer, lower the heat. Cover the pan and cook rice mixture until water is absorbed and rice is cooked.PEPPERS MAKING RICE FILLIN4. Fill the bell peppers with the rice mixture. Any extra rice scoop over your tomato sauce on the bottom of the baking dish.PEPPERS FILLED5. Top bell peppers with stems. Bake for another 15 to 20 minutes. Remove from oven and let it rest for 10 minutes. Enjoy!BELL PEPPERS STUFFED