Stuffed Rainbow Peppers

If your family has been very, very good this year…reward them with this meal.  It’s perfect for a cold winter supper or a holiday celebration.  Delicious and filling!


6 large peppers of different colors

1 pound ground beef

1 onion, chopped

2 cups cubed bread

1/4 cup (approximately) peppers, chopped

1 can (15 ounce) tomato sauce

1 tablespoon paprika

1/2 teaspoon garlic powder

1 1/2 teaspoon salt

1/2 teaspoon pepper


Cut around pepper stems and remove tops and seeds; save the pepper pieces. Wash inside and out and place whole peppers in a 7 x 11 inch baking dish so they support one another and set aside.  In a large skillet, cook ground beef until browned, add onions and chopped peppers cut from around stems.  Cook over medium heat until vegetables are tender, about 20 minutes.


Bread Stuffing:

In a large bowl, tear bread into medium size pieces, set aside.  Add tomato sauce, seasonings, salt and pepper to ground beef; add all to bread and thoroughly mix.  Stuff peppers with equal portions of mixture.  Cover stuffed peppers with foil (punch slits in top to allow steam to escape).  Bake at 350 degrees for 40 to 45 minutes.


Yield:  6 servings

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