Stuffed Green Peppers

Recipes from the Parish 

Who: Wesbein and Cropsey United Methodist Churches
Cost: $16 includes shipping
Details: soft-backed, spiral bound
Pages of recipes: 137
Send checks to: Susan Wright,
36681 E. 1000 N Rd., Saybrook, IL 61770
or call 309-475-9080.

Stuffed Green Peppers


  • 1/3 c. uncooked regular long-grain white rice
  • 2/3 c. water
  • 4 lg. green bell peppers
  • 1 lb. lean ground beef
  • 1/4 c. celery chopped
  • 2 T. onion chopped
  • 1/2 t. salt
  • dash pepper
  • 1/4 c. ketchup
  • 1 med. tomato chopped
  • 1 8-oz. can tomato sauce
  • 1 tsp. sugar
  • 1/4 tsp. dried basil leaves
  • 1 oz. (1/4 c.) Cheddar cheese shredded


  • Cook rice in water as directed on package.
  • Meanwhile, heat oven to 350 degrees.
  • Cut tops from bell peppers, remove membrane and seeds.
  • In large saucepan, bring enough water to cover peppers to a boil.
  • Add peppers; cook over medium heat for 5 minutes.
  • Drain; set peppers aside.
  • In large skillet, combine ground beef, celery and onion; cook 8-10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
  • Add cooked rice, salt, pepper, ketchup and tomato; mix well.
  • Spoon mixture into peppers.
  • Place peppers in ungreased shallow baking pan.
  • In small bowl, combine tomato sauce, sugar and basil; mix well.
  • Spoon half of sauce over peppers.
  • Bake for 30-40 minutes or until peppers are tender, spooning remaining sauce over peppers and sprinkling with cheese during last 5 minutes of baking.