Recipe of the Week: Italian Stuffed Peppers, by JFG

Hey HJL! I’m a huge fan of Thanks to you and JWR for all you do. Here is a recipe I like to make when camping. I use a Dutch oven on the fire, but you can easily make this at home in the kitchen. The beauty of this “oldie, but goodie” is that you can substitute any meat/protein you have on hand as well as add any canned veggies to the mix to make it go farther. This is the recipe I prefer.


  • 1/2 lb. to 1 lb. dehydrated ground beef (reconstituted), fresh ground beef, or ground venison
  • 4 large bell peppers, any color
  • 1 cup rice, cooked
  • 1 14 oz. can tomato sauce
  • 1 clove garlic, minced
  • 1 large sweet, yellow, or Vidalia onion, diced
  • 1 cup shredded cheese of your choice
  • 1/2 tsp. salt
  • 1/2 tsp ground or fresh black pepper
  • 1 tsp. Italian seasoning
  • 1/2 tsp. Savory herb, dried or fresh (optional)
  • 1 tsp. Marjoram herb, dried or fresh (optional)


  1. With a knife, carefully remove top of bell pepper, pulling out any seeds and white membrane inside, leaving an empty bell pepper “shell”; repeat with all bell peppers.
  2. Fill Dutch oven or large pot with enough water to cover all bell peppers; bring water to a boil.
  3. Cook bell peppers for 2-3 mins., drain water, set partially cooked peppers aside.
  4. Add ground beef, garlic, and diced onion to Dutch oven, or use a large frying pan if at home. Cook until meat is cooked/heated well, drain any fat.
  5. Add rice, 1 cup of tomato sauce, salt, pepper, Italian seasoning, and optional herbs to meat mixture; heat until all contents are hot.
  6. Remove contents from Dutch oven, rinse out, and add bell peppers. (If in kitchen, place bell peppers in a glass baking dish, and preheat oven to 350 degrees.)
  7. Fill bell peppers with meat/rice mixture, then pour rest of tomato sauce into each bell pepper.
  8. Cover with lid of Dutch oven and cook 10-15 mins over hot coals (or cover glass dish with aluminum foil, cook 5 mins, then uncover, and cook for another 10-15 mins).
  9. Remove from Dutch oven or dish and add shredded cheese of your choice. (I used canned Mountain House cheese.)
  10. Enjoy!

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