You know when you find a recipe for a dish that is so beyond amazing that no other recipe for it will do? That is this recipe, my friends. If you’ve ever tried stuffed peppers and liked them, then prepare to be blown away. Really, you should forget what you know about stuffed peppers. Because this one is the mack daddy. Funny because it’s my dad’s recipe. It’s famous in our family and everyone is pretty much obsessed with it. My nieces request it every time they eat at my parents’ house. My sisters and I have been asking my dad for the recipe for years. But he could never give it to us simply because he just kind of makes it up as he goes along, adding a sprinkle of this and a dash of that.
Well, the last time he made his stuffed peppers, my sweet mom took note of what went in them so we could actually recreate the recipe. And friends? If you only ever try one recipe from my site, please oh please let it be this one. Because this is a keeper. The kind of recipe that is passed down through the generations. Don’t believe me? I dare you to test it and see.
Another great thing about this recipe is you can assemble the peppers one day and bake them the next. Bringing dinner to a neighbor? Bring these babies over and tell your neighbor to bake them at 350 for 45 minutes. Might as well include a copy of the recipe with them, cuz they’re gonna want it.
- 6 to 7 bell peppers (I prefer a variety of colors)
- 1 pkg wild rice mix
- 3 Tbsp butter
- 2 tsp (or 2 cloves) minced garlic
- 1½ large onions, chopped
- 2 lbs. ground beef
- Salt and pepper, to taste
- 1 11.5-oz can V8 juice
- 4 Tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp crushed red pepper flakes*
- 2 Tbsp chopped fresh cilantro
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- 1 15-oz can tomato sauce
- 1 8-oz can tomato sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Pepper Jack cheese
- Cut tops off of peppers and remove seeds and membrane. Slice off stem and dice pepper tops. Set aside.
- Fill a large stockpot with water and add peppers. Bring to boil over high heat and then reduce to medium-low to simmer until peppers are fork tender, about 5 minutes. Remove from pot and drain.
- Meanwhile, cook wild rice according to package directions.
- While rice is cooking, melt butter in a large fry pan over medium-high heat. Add garlic, onions, and diced peppers (from pepper tops) and saute until tender. Remove from pan and pour into a large bowl.
- To the same pan, add ground beef and saute until brown. Add salt and pepper to taste. Remove from heat.
- When rice is done, add it to the garlic, onions, and peppers bowl. Stir in V8 juice, Worcestershire sauce, garlic powder, Italian seasoning, red pepper flakes, cilantro, and 15-oz can of tomato sauce.
- Add rice mixture to ground beef and saute, over medium-high heat, until combined. Stir in thyme and rosemary.
- Preheat oven to 350 degrees.
- Arrange drained peppers in a casserole pan sprayed with nonstick cooking spray. Fill each to the top with meat and rice mixture. Spread remaining meat and rice mixture evenly around bell peppers.
- Pour 8-oz can of tomato sauce evenly over peppers and remaining filling at the bottom.
- Sprinkle peppers evenly with cheeses and bake at 350 degrees for 45 minutes.
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