Stuffed Peppers

Stuffed Peppers (By JAMIE GELLER again..)

    I would like to introduce you to Jamie Geller. Jamie is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at and on-air on JLTV. Jamie and her “hubby” live in Israel. Their five children give her plenty of reasons to get out of the kitchen — fast. Though I have only one daughter – I also have some reasons to get out of my kitchen….

    Try her “Stuffed Peppers” recipe this time… Delicious  !


    5 servings
    2 tablespoons olive oil or canola oil
    1 pound ground beef
    2 teaspoons Worcestershire sauce
    1/2 teaspoon garlic powder
    1/4 teaspoon chili powder
    2 tablespoons dried minced onion flakes
    1 tablespoon dried parsley flakes
    1/2 teaspoon black pepper
    1 cup quick-cooking rice, prepared according to package directions
    3 1/2 cups prepared marinara sauce, divided
    5 large red or green bell peppers, seeded, veins removed, tops cut off
    1.Preheat oven to 350 degrees F.
    2.Heat oil in a large skillet over medium-high heat and sauté ground beef for 3 to 4 minutes, until it loses most of its pinkness. Pour off fat.
    3.Add Worcestershire sauce, garlic and chili powders, onion flakes, parsley and black pepper and cook for 1 to 2 minutes, stirring continuously.
    4.Mix in cooked rice and 2 cups of the marinara sauce until well combined.
    5.Lightly stuff each pepper with beef and rice mixture and stand stuffed peppers upright in an ungreased 9 x 13-inch pan. Peppers should be standing upright and close together.
    6.Pour remaining 1 1/2 cups marinara sauce over top and around peppers.
    7.Bake, uncovered, at 350 degrees for 1 hour to 1 hour and 30 minutes, until peppers are soft.
    8.Spoon any remaining sauce from the pan over peppers before serving.
    Garnish the stuffed peppers with their tops. You can create a more colorful platter by using a combination of green, red, yellow and orange peppers.
    Shabbath Shalom 
    Yours, Nitza Gilad at