Sicilian Stuffed Green Peppers

Sicilian Stuffed Green Peppers

I am happy to give you our family recipe for Sicilian Stuffed Green Peppers that was passed down from my grandmother who was from Modica, Sicily. She was born in Modica and lived there until coming to America when she was 26 years old.  She came to America when my grandfather sent for her and my mother in 1927.

I learned from my mother how to make stuffed green peppers just like my mother learned from her mother. My mother always put cheese in everything! She even put cheese in Polish pigs in the blanket.   I think it is funny, but she always said, “ You have to put in cheese. You have to have some flavor!” I still laugh every time I think of her saying that. It’s like she is standing here right next to me!

You can eat these without putting anything on them after they are cooked. Some people like them with some sauce. I always eat them with ketchup on them. Always did, always will. You can add additional salt and pepper on your own stuffed pepper if you want.

***These freeze well in freezer storage containers. Warm them up in a microwave oven. Freeze them individually for single-servings.

Sicilian Stuffed Green Peppers 

Serves 3-5
Oven 350 degrees
Bake 45 minutes covered
Bake 15 – 20 minutes uncovered


3 extra-large green peppers or 5 medium green peppers

1 c. uncooked rice

1 T. olive oil
½ large yellow onion, diced
1 lb. lean ground beef, or use half pound ground beef and half pound ground pork
½ tsp. salt
½ tsp. pepper
2 ½ c. cooked rice
2 raw eggs
2 tsp. Pecorino Romano cheese

3/4 c.water

Sauce or ketchup (optional)


Cook 1 cup uncooked rice according to package directions but do not add salt or butter. (You can use white rice or brown rice.) Set aside when it is cooked.

Put oil in a large deep pan and sauté the diced onion until it is transparent. Add the beef or beef and pork combination and stir breaking it into small pieces. Cook until browned. If there is water in the pan when the beef is browned, cook it down until most of the water evaporates.   Add the salt and pepper to the meat and stir in well.

Add 2 1/2 cups of the cooked rice to the meat and onion mixture and stir in well. Put in the raw eggs and the cheese and stir it well.

Wash and dry the peppers.  Cut off the stems, the tops, and remove seeds.

Fill a green pepper with the meat/rice mixture, first the bottom and then put some stuffing in the indents in the top of the pepper. Put the top back on the pepper.  Spray a casserole pan with Pam Spray and place the pepper in it standing up.

Repeat for all of the peppers.

Measure and pour 3/4 cup of water in the casserole with the stuffed peppers.

Place the cover on the casserole pan and bake for ½ hour then check to see if the water has evaporated. If it has, add ¼ cup more. Bake covered for another 15 minutes. Then bake for 15 to 20 minutes uncovered until peppers brown a little.

Serve covered with sauce or ketchup. (optional)

Remove from oven and serve.


Stuffed peppers 1

Ground Beef and Rice

Stuffed peppers 3

Prepare Green Peppers

Stuffed peppers 4

Stuffed and Ready to Bake

Stuffed peppers 5

Baked Sicilian Stuffed Green Peppers

Stuffed peppers 6



Sicilian Stuffed Green Peppers — 5 Comments

  1. I make them the same way except I like to use red peppers because the green do not agree with me.I also put a tomato sauce over them.Love them.

  2. Yes, they certainly are delicious! I made a pan of 5 yesterday and 4 are in the freezer packed individually so I can take one out for a meal. It’s nice! I love them too!

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