Meat and Rice Stuffed Peppers

Recipe Author: Conne Ward Cameron

This is a recipe from Jerry Slater, former owner of H. Harper Station. This stuffing also works well for tomatoes.


6 bell peppers 2 tablespoons olive oil 1 large onion, finely chopped 3 large cloves garlic, chopped 1 pound ground beef 1/2 cup flat-leaf parsley, chopped 1 teaspoon smoked paprika Salt and pepper to taste 1 (14-ounce) can crushed tomatoes 2 cups cooked Carolina Gold rice (or another aromatic long-grain variety)


Preheat the oven to 350 degrees. Cut off the tops of the peppers; discard stems, finely chop the pepper tops, and set aside. Remove the seeds and ribs from inside the peppers. Bring a large pot of water to a boil. Add peppers and parboil 2 to 3 minutes, just until they soften. Dry with paper towels and set aside.

In a large skillet, heat the olive oil over medium heat. Add onion, garlic, and reserved chopped peppers and sauté until tender. Raise the heat to medium-high, add the ground beef, and cook, stirring occasionally, until uniformly browned. Season with parsley, paprika, salt, and pepper. Stir in the tomatoes and cook for 5 minutes longer. Fold in the rice and cook a few minutes longer, until most liquid is absorbed.

Divide the mixture evenly among the hollowed peppers. Arrange in a Dutch oven or deep baking dish filled with about half an inch of water. Cover with a lid or several layers of foil and bake for 45 to 50 minutes, or until peppers are very tender. Remove from the oven and let rest for 10 minutes before serving.