Stuffed Peppers

Fall is here and with the crisp air comes the desire for cold weather comfort food.  These peppers fit the bill with us.  We are currently gathering the last of our peppers from the garden making these even more special.   Happy Fall!

Stuffed Peppers


6 green bell peppers, tops removed and cored/deveined
1 lb ground beef or turkey
1/2 cup onion, chopped
1 tablespoon garlic, minced
1 tablespoon parmesan cheese
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon red pepper flakes (optional)
1/2 teaspoon oregano
1/4 teaspoon parsley

2 1/2 cups cooked rice

1/2 cup shredded cheese {cheddar, monterey jack, or a combination}
Quick Tomato Sauce Topping:

1/2 Tablespoon cooking oil

1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon parsley flakes

1 cup tomato sauce


Preheat oven 350 degrees Fahrenheit.  Lightly spray a 13×9″ baking pan with cooking spray, set aside.

Blanch peppers in a medium saucepan of boiling water for 5 minutes.

In a large mixing bowl, mix together the ground beef, onion, garlic, parmesan, salt, pepper, red pepper flakes {if using}, oregano and parsley.  Once well blended add the cooked rice and mix.  Set aside.

In a medium skillet, warm the cooking oil over medium heat.  Add the spices, stir and cook for 30 seconds, then the tomato sauce.  Cook 2 minutes more, until flavors are combined.

Place 2 tablespoons of tomato sauce in baking pan, covering bottom to prevent the peppers from sticking.  Stuff each pepper with meat & rice mixture.  Add the stuffed peppers to the prepared dish.

Drizzle remaining tomato sauce over top of stuffed peppers and sprinkle with cheese.  Cover with foil.

Bake at 350 degrees for 45 minutes.  Uncover and bake an additional 10 minutes, or until the cheese is bubbly.


  1. Lily Kwan says:

    This recipe looks very tasty. Thanks for sharing!

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