Stuffed Peppers, a simple and hearty meal. Easy cooking at home.
Stuffed Peppers Good for Cold Day
Hi. It’s Lois at Recipe Idea Shop, telling you about some yummy Stuffed Peppers. Stuffed peppers were a favorite of mine when I was a child. I don’t have my mother’s recipe, but this recipe is a little similar to hers and it’s easy to make.
I combined several recipes to make this version. Mom’s was more tomato-based and tasted a little like Mexican food (Spanish Rice). These peppers are a little milder. I bake my peppers, but my neighbor says she cooks hers on top of the stove in tomato sauce and instead of putting the rice with the meat mixture, she serves the peppers over rice.
Stuffed Peppers freeze well. Under bake them a little bit if you are going to freeze them. Then just thaw, warm and serve for a quick supper.
What You Need
Stuffed Peppers RecipePrint
Stuffed Peppers Recipe
Delicious bell peppers stuffed with meat, rice & spices
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Beef, Main Course
- Method: bake
- Cuisine: American
- 4 medium bell peppers (any color with flat bottoms)
- 2 tablespoons olive oil
- 1/2 pound lean ground beef
- 1/2 pound ground lamb or 1/2 pound ground pork sausage
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 1/2 cup fresh parsley (chopped)
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon fresh basil
- 1 teaspoon dried (rubbed sage)
- 1/8 teaspoon hot pepper flakes
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- salt and pepper to taste
- 1 cup cooked brown rice
- In a large skillet, brown the meat, onions and garlic in the olive oil.
- Add all the spices, Worcestershire sauce, tomato paste and stir to combine.
- Add the rice and stir.
- Cut the tops off the peppers and scoop out the insides.
- Stuff peppers with the meat mixture and place the stuffed peppers in a baking dish.
- Drizzle the outside of the peppers with a little olive oil, if desired.
- Bake at 400F degrees for about 30 minutes until the peppers are done (crisp tender) and the meat mixture is hot. Serve immediately with a salad and some fruit.
For gluten-free, use gluten free Worcestershire sauce. For corn free, use sea salt.
- Serving Size: One Stuffed Pepper
- Calories: 432
- Sugar: 6.1 g
- Sodium: 418.5 mg
- Fat: 26.5 g
- Saturated Fat: 9.1 g
- Trans Fat: 0.3 g
- Carbohydrates: 24.7 g
- Fiber: 4.4 g
- Protein: 24.1 g
- Cholesterol: 78.2 mg
Keywords: Stuffed Peppers Recipe
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Recipe Nutrition Information
This recipe is GF, DF, NF, SF, EF*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Looking for an easy comfort meal? Try these stuffed peppers. #stuffedpeppersrecipe #stuffedpeppers #bakedstuffedpeppers #comfortfood #glutenfree #recipes #recipeideashop
GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This post was first published on Recipe Idea Shop November 5, 2015 and updated October 6, 2021.