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Stuffed Peppers

July 30, 2020 • 0 comments

Stuffed Peppers
When fresh-from-the-garden peppers are in season, this recipe is a must!
  • Prep Time:
  • Cook Time:
  • Servings: 6


  • (6 large) bell peppers
  • (1 pound) Beef, Ground
  • (2 tablespoons) chopped onion
  • (1 cup) cooked rice
  • (1 teaspoon) sea salt
  • (1 clove) garlic, finely chopped
  • (1 can (15 oz)) tomato sauce
  • (3/4 cup) shredded mozzarella cheese


Slice the top off of each bell pepper and remove seeds and membranes. If necessary, cut thin slice from the bottom so they will stand upright.

In a skillet, brown beef and onion. Stir in cooked rice, salt, garlic, and one cup of the tomato sauce. Cook until hot.

Heat oven to 350 degrees F.

Stuff peppers with beef mixture. Stand peppers upright in ungreased glass baking dish. Pour remaining tomato sauce over peppers.

Cover tightly with foil. Bake 45 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

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