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Traditional Stuffed Peppers

 Traditional Stuffed Peppers
"My husband, Steve, loves these stuffed peppers," says Karen Gentry of Somerset, Kentucky. "They're so filling and easy to prepare. I like to serve them with mashed potatoes and coleslaw for a no-fuss supper.
2 ServingsPrep: 15 min. Bake: 25 min.


  • 2 large green peppers
  • 1/2 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1/4 cup chopped onion
  • 1 can (15 ounces) tomato sauce, divided
  • 1 cup cooked rice
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper


  • Cut tops off peppers and remove seeds. Place peppers in a large
  • saucepan and cover with water. Bring to a boil; cook for 3 minutes.
  • Drain and immediately place in ice water; invert on paper towels.
  • In a small skillet, cook beef and onion over medium heat until meat
  • is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato
  • sauce, rice, salt, garlic powder and pepper. Spoon into peppers.
  • Place in an ungreased shallow 2-qt. baking dish. Drizzle with
  • remaining tomato sauce. Cover and bake at 350° for 25-30 minutes
  • or until peppers are tender. Yield: 2 servings.
Nutritional Facts: 1 serving (1 each) equals 430 calories, 15 g fat (6 g saturated fat), 75 mg cholesterol, 1,182 mg sodium, 45 g carbohydrate, 5 g fiber, 30 g protein.