6-13 church cookbook Saucy Stuffed Peppers by Vicki Stapleton from the Grayson Church of the Nazarene Cookbook.JPG

Have you ever tried a recipe or meal that had an odd combination of ingredients, and then be stunned by the results?

I love adding different combinations together and seeing what happens. Now that we are entering the summer months, our gardeners of Carter County are starting to see some of the beginning harvests from their gardens.

One of my favorite foods that comes from the garden are peppers. The pepper is one of the more versatile items that you can eat. Just think about it. Peppers can be hot, sweet, and even mild. If you look at the menu of your favorite restaurants, I would say that you’ll find peppers in multiple forms. I’ve even seen peppers used as a badge of courage, as acquaintances of mine have ate some of the hottest peppers in existence to the comedic urges of their friends.

Looking through the church cookbooks this week, we noticed a unique recipe involving peppers. Although, I have enjoyed a variation of this dish before, it has been a long time.

With this recipe for Saucy Stuffed Peppers by Vicki Stapleton from the Grayson Church of the Nazarene Cookbook, you will be able to recreate this fun pepper recipe.

To complete this dish, you will need the following ingredients:


1 lb. lean ground beef (at least 95 percent fat free)

1 medium onion, chopped

1 Tbsp. chili powder

¼ tsp. ground black pepper

½ tsp salt

4 c. cooked brown rice

1 c. shredded nonfat, or reduced fat cheddar cheese


8 large green bell peppers

2 (1 lb.) cans unsalted tomato sauce

1 Tbsp. chili powder

¼ tsp salt

Place the beef in a large skillet and cook over medium heat (stirring to crumble) until the meat is no longer pink. Stir in the onion, chili powder, pepper and salt, and continue to cook and stir for a few more minutes, until onion is tender. Add a few tablespoons of water or broth if the skillet gets too dry.

Remove the skillet from the heat, and stir in the rice first, followed by the cheese. Cut the tops off the peppers, remove the seeds and membranes. Divide the filling among the peppers and replace the pepper tops. Combine all the sauce ingredients in a large bowl and stir to mix. Place the peppers upright in an 8x12 inch casserole dish or Dutch oven and pour the sauce around the peppers.

Cover with aluminum foil and bake for an hour at 350 degrees or until peppers are tender. Serve warm. This makes eight servings.

I know that the ingredient list and instructions look a little tedious. Do not fear, you can do this. Once you get going on this, the recipe flows very well, and isn’t hard to prepare. Another aspect that we enjoyed were the options for customization.

We didn’t limit ourselves to only green bells peppers. We prepared a variety of colors, and each one provided a good flavor. So, we recommend you go get some bell peppers, and prepare this recipe.

We are glad that we did.

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