Stuffed Green Bell Pepper Halves
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
  • 2 green bell peppers
  • 1 tbsp vegetable oil
  • ½ cup chopped onion
  • ½ pound ground beef
  • 1 tsp minced garlic
  • 3 tbsp chopped fresh parsley
  • ¼ tsp garlic salt (sub salt)
  • ½ tsp ground black pepper
  • Pinch of red pepper flakes
  • 1 cup cooked white rice
  • 1 6 oz can tomato paste
  • ¼ cup water
  • ½ cup tomato sauce (season as desired with oregano, basil, etc.)
  • ½ cup shredded mozzarella cheese
  • Toothpicks
  1. Preheat the oven to 350 ºF.
  2. Bring a pot of water to boil.
  3. Boil peppers 2-3 minutes then remove.
  4. In a large skillet, heat the oil over medium-high heat.
  5. Add the onions and minced garlic and stir occasionally for about 3 minutes.
  6. Add the beef, parsley, salt, black pepper, and pepper flakes. Stir occasionally.
  7. When meat is browned, add the rice, water, tomato paste and tomato sauce and stir well. Remove from the heat and adjust seasoning to taste.
  8. Pour enough water into a baking dish to just cover the bottom.
  9. Remove tops of bell peppers and with a spoon carve out seeds and white parts.
  10. Slice peppers in half and fill with the rice mixture.
  11. Put peppers back together, closing with toothpicks.
  12. Place in the baking dish and bake until the peppers are tender, about 25 to 30 minutes.
  13. Remove and immediately open and sprinkle mozzarella cheese on tops.
Recipe by My San Francisco Kitchen at