Gram's Stuffed Peppers!

Traditional Stuffed Pepper Meal, perfected by my grandmother. (Rest her soul!)




8 Bell Peppers (Any color) 2½ Lbs. Ground Meat 1½ Cups Cooked Rice ½ Cup Corn Meal 1 Tbsp. Basil 1 Tbsp. Oregano ½ Tbsp. Adobo w/ Sazon 2 teaspoon. Salt (Kosher) 1 teaspoon. Fresh Ground Pepper 1 teaspoon. Old Bay Seasoning Sauce: 3 Cups Crushed Tomatoes 1 6oz. can Tomato Paste 1 Water ¼ Cup Sugar 2 Tbsp. Olive oil 1 Tbsp ea. of Basil & Oregano 1 teaspoon. ea. Salt and Pepper 1 teaspoon. Adobo with Sazon

Nutritional information

No nutrition information available


Clean, cut tops off the peppers, and seed. Save the tops of the peppers for later. Salt inside of peppers lightly. Set aside and mix together Spices, Rice, and Meat (You can use Ground beef or turkey.) Take the pepper tops from before and puree in a food processor (You can also puree the rice). Add to the Meat and mix together. Slowly add the corn meal while continuing to mix thoroughly. Fill each pepper to the rim and place into a deep baking pan that has been sprayed with a non stick cooking spray. Sauce: Combine Crushed Tomatoes, Tomato Paste, Sugar, and spices. Add the pepper tops from before after finely dicing them. Simmer for approximately 5 minutes. Add Olive Oil and water and mix well. Simmer another 5 minutes and remove from heat. Spoon sauce over tops of peppers and distribute remaining sauce onto bottom or baking pan. Place Baking pan in another pan filled with water that covers ½ the baking pan in which the peppers are cooking. Bake at 350 degrees for approximately 2hrs. Peppers can be served alone or sliced in half on a bed of rice, garnish the sauce and a sprig of parsley or basil.