Stuffed Green Peppers


  • 2 pounds ground lean meat combination of pork, veal, and beef
  • 4 large green peppers
  • ½ cup (uncooked) Uncle Ben’s white rice
  • ¾ cup water for rice
  • 3 cloves garlic minced
  • 1 tablespoon dried parsley flakes
  • 1 large egg beaten with fork
  • 1 tablespoon Worcestershire sauce or soy sauce
  • salt and coarse-ground black pepper for seasoning
  • coarse-ground black pepper for seasoning
  • 1 15-ounce can tomato sauce we use Furmano’s
  • 1 15-ounce can crushed tomatoes we use Furmano’s
  • ½ 15-ounce can petite diced tomatoes drained; we use Furmano’s


  1. Bring water and ½ teaspoon salt to a boil in a small saucepan. Add rice, cover with lid and reduce heat to simmer or low until water is completely absorbed, about 20 minutes. Turn off heat and let stand to cool.
  2. Preheat oven to 375°F.
  3. Rinse green peppers and cut in half lengthwise, removing stems, seeds and ribs.
  4. In a large mixing bowl combine ground meats. Fold in egg, garlic, parsley, cooled white rice, ¼ can tomato sauce, Worcestershire sauce or soy sauce, ½ teaspoon salt, and ¼ teaspoon black pepper. Combine all ingredients and mix by hand thoroughly.
  5. Fill each green pepper half equally with ground meat mixture. Place into a large baking pan. Pour crushed tomatoes, diced tomatoes and the remaining tomato sauce over the stuffed peppers and into the baking pan as well.
  6. Cover with aluminum foil and bake at 375°F for 50-60 minutes or until an internal temperature of 165-170°F is reached.