Old World Stuffed Peppers

Old World Stuffed Peppers

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  • 2 bell peppers, any color, halved top to bottom, seeds removed, ribs cleaned off (see note)
  • 2 tablespoons water
  • 3/4 pound ground beef
  • 1/2 cup onion, finely diced
  • 1/2 cup carrot, finely diced
  • 1 clove garlic, minced
  • 1 eight-ounce can tomato sauce
  • 1/2 cup cooked rice
  • 1/4 cup raisins
  • 1 teaspoon salt
  • 1/8 teaspoon ground allspice
  • dash or two of hot sauce to taste, optional
  • salt and pepper to taste
  • 1/4 cup grated Parmesan cheese or 1/2 cup grated meltier cheese; Jack is very nice


Place peppers cut side up in a microwaveable baking dish. Add two tablespoons water and cover tightly with plastic wrap. Vent wrap in one or two places. Cook three to five minutes on high. Drain and set aside. Set dish aside to use in a few minutes.

In the meantime, cook ground beef over medium-high heat until no longer pink. Add in the diced green pepper (if using, see note) carrots, onion, and garlic. Continue to cook until onion is softened. Drain of excess fat. Stir in the rest of the ingredients except cheese and spoon into peppers.

Place peppers back in cooking dish, sprinkle with cheese. Cover with plastic wrap and cook four to five minutes on high.

Note: You can use four bell peppers and remove top, then clean the ribs and cook them standing up. Use the small bit of top, chopped up, to add to the recipe with the onions and carrots.

Keywords: Bargain Meal of the Week, Beef, Bell Peppers, Carrots, Cheese, Czech, Family Recipe, German, Ground Beef, leftover rice, Microwave, Rice, Stuffed Peppers, Tomato sauce, Tomatoes

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