Stuffed Bell Peppers

If you’re in search of a dinner option that breaks away from the mundane, consider the timeless appeal of Stuffed Bell Peppers. The process begins with sautéing vegetables in bacon grease, incorporating ham, and binding the mixture with moistened toast before it’s lovingly stuffed into bell peppers. Once baked, these peppers offer a satisfying meal that can easily be adapted by substituting ham with ground beef and pork sausage. Not only does this dish promise to be a hit at any dinner table, but it’s also designed to freeze well for future enjoyment. Whether you’re a seasoned cook or a newcomer to the kitchen, this stuffed bell peppers recipe is sure to inspire and please.


  • 1 Tablespoon bacon grease
  • 1 onion, chopped
  • 1 small bell pepper, chopped
  • 2 stalks celery, chopped
  • 8 sprigs parsley, chopped
  • 1 cup diced, cooked ham
  • 5 to 6 pieces toast
  • Salt and pepper
  • 3 bell peppers, cut in half


Put bacon grease in skillet, add vegetables and cook until limp.  Add ham.  Wet toast in a colander and break up.  Put in skillet.  Salt and pepper mixture.  Mix well.  Put halves of bell pepper into pot of water and cook until limp.  Stuff peppers with mixture and put into shallow baking dish with small amount of water.  Bake in oven at 350 degrees for 20 minutes.  These freeze well.

Variation: Can substitute ground beef and pork sausage for ham.


This recipe originally appeared on

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