Stuffed Bell Peppers

Similar to the cabbage rolls, stuffed peppers offer lean meat, vegetables, and whole grain fiber in the casing and the stuffing. For the extra nutrition-conscious cook, red and yellow peppers have far more vitamin C in them than the green ones.

Serves: 6Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 6


  • 2 large green bell peppers
  • 2 large red bell peppers
  • 2 large yellow bell peppers
  • 1 lb. ground beef
  • ¼ lb. ground pork
  • ¼ cup Grape Nuts cereal
  • ½ cup cooked brown rice
  • ½ cup diced onion
  • ¼ cup diced carrots
  • ¼ cup diced celery
  • 2 cups tomato sauce
  • ¾ tsp. salt
  • ¼ tsp. black pepper


  • Preheat oven to 350°F. Cut peppers in half through the stem and discard seeds and membrane. Lay pepper cups in a casserole dish.
  • Mix together the meat, cereal, rice, onion, carrots, celery, and ½ cup tomato sauce. Season the mixture with the salt and pepper. Stuff each pepper half with a ball of meat mixture, mounding it on top.
  • Pour tomato sauce over tops of stuffed peppers, cover with foil and bake 45–60 minutes.