No ImageDad’s Stuffed Bell Peppers

Did you make it? Rate it!

  1. roxanne

    I’ve had this recipe of yours for years and needed a new copy, as mine was well worn. I found this recipe and there was no Italian sausage mentioned in this recipe. Did you omit the sausage for a specific reason?

  2. Danni

    Follow up to previous comment. I’m pleasantly surprised because I love stuffed peppers. These were not greasy, no grease floating out [and I use regular beef, not lean]. However, I didn’t trim the bottoms to level them and there was no way out for any liquid. Adding the seasonings to the mix is a plus; I’ll do that in the future. I also chopped the pepper tops up and added them to the beef mix, and just put ketchup on top. I baked for 40 minutes and the beef was fully cooked. This mix would be wonderful for stuffed cabbage [which I also love]. I’d spice it up a little more next time.


  3. Danni

    These are in the oven right now but I do have a couple comments before they are done….be sure the peppers you use are big ones. This makes enough filling for six to eight peppers. For four, a good pan size is 8×8. It will be interesting to see how the beef cooks out; the fat from the meat has to go somewhere. I also added the seasoning [including ketchup etc.] in the meat mixture [accidentally] so just topped it with the ketchup.

  4. Kelsea

    The ground beef sure made this a disaster. It was overflowing with greasy juice from the beef. Next time I will not be cooking them like that. Also you mention add 1/4 cup of water to the sauce which makes it really runny. These were embarassing to serve. Wondering what I did wrong honestly I followed the recipe…


  5. Kathy

    I haven’t made this yet, but definitely going to try it. This is the way my grand mom made stuffed peppers. Thanks for posting.

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