Talley Farms Fresh Harvest


Bell Peppers, Stuffed

Adapted by Andrea Chavez. The hearty and complex flavors of this dish make Pinot Noir an excellent choice!


  •  2-3 large Bell Peppers

  • 1 lb ground beef or turkey
  • 2 cups brown rice, cooked
  • 1 diced onion
  • 1 ½ cups tomato sauce


  1. In large frying pan, sauté onion with meat until meat is cooked thoroughly and onion is translucent. Add rice. Mix thoroughly. Add tomato sauce. Mix thoroughly. Wash bells. Cut around top of the peppers taking off the top and the stem and seeds. Slice peppers in half and wash inside of the bells. Boil peppers for 5 minutes in hot water to soften. Drain and cool a bit. Stuff meat and rice mixture into each pepper. Lay them flat facing up in glass baking dish. Add a slice of mozzarella or some grated Parmesan cheese on top if desired. Bake at 350 degree F for 20 minutes.


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