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Stuffed peppers tomato sauce

Stuffed Peppers in Tomato Sauce

Peppers stuffed with rice, pork and mozzarella simmered in a basic tomato sauce.
Prep Time 10 mins
Cook Time 1 hr
Servings 4 People


  • 4 Bell Peppers tops cut off
  • 2 cups Rice cooked
  • 1/2-3/4 cup Ground Pork
  • 1/2 medium Onion diced
  • 2 cloves Garlic Minced
  • 1/4 cup Chopped Tomatoes drain excessive liquid
  • 1 large egg
  • 1/2 cup Shredded Mozzarella
  • 1 Handful Grated Parmesan Cheese
  • 16 oz Basic Tomato Sauce
  • Handful Fresh Parsley chopped


  • Cook rice according to package instructions. Let cool. 
    While rice is cooking, Sauté chopped pork, onion and garlic in evoo - until meat is cooked. Season w/ s&p. Add chopped tomatoes (not too much liquid), fresh parsley and season to your liking. Sauté for approx. 5-7 mins more. 
  • Allow to cook a bit and then add the meat mixture to the bowl with rice, mix then add the cheeses and egg. Now Scoop and pack the rice mixture into each pepper. 
  • Heat olive oil in a sauté pan and fry the peppers on each side (just until slightly browned)
  • Place peppers in a Dutch oven large enough to hold all the peppers and add your sauce to the pot. Your peppers should be covered about halfway. Simmer on low, covered for 1 hour or until peppers are soft and the filling is thoroughly cooked. Serve warm.
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