How To Make Stuffed Peppers

This is a family favorite!


8 Bell peppers (preferably organic)

2 Lbs Ground Meat (preferably grass fed)

2 cups Brown rice

2 medium onions

4 fresh tomatoes

4 cups of tomato juice

1 tablespoon oregano

2 teaspoons salt (or Salt to taste)

1/2 teaspoon black pepper

1 tablespoon garlic salt

1 1/2 teaspoons cumin

1/2 teaspoon red pepper flakes

1 small can organic tomato paste

Heat at 375 degrees for 35-45 minutes (check for tender peppers & rice). (sorry that my oven temperature didn’t look like it was reading 375 but it was ☺️) Before stuffing the peppers I do a slight taste test on my rice and meat mixture after the seasoning is in to make sure that it has enough flavor, I don’t take a lot of the mixture just enough to dab on my tongue. Always be careful when using raw meat, especially if using poultry or pork. Make sure to cover your pan while baking so that it creates a good steamy environment, that causes the peppers rice and meat to cook nicely. If you do not have time to make your own thin sauce, canned tomato juice will do. Just make sure that 3/4 of the peppers are covered with juice. I do not advise using a thicker pasta sauce, as the rice and meat need the thinner liquid to absorb into the peppers.

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