A delicious version of a classic stuffed peppers recipe with a delightfully Italian flair, these stuffed peppers are surprisingly simple to make. This recipe is a great way to use up the overflow of peppers from a summer garden, but it is also a delicious, comforting, cold weather meal.
My favorite time to make these peppers is in the winter, when there is snow on the ground and it is freezing outside. My kids love the hot, gooey cheese on top and I love that they are enjoying eating peppers filled with simple, wholesome ingredients.
A taste of summer, stuffed with a mixture of ground beef and rice, these stuffed peppers make a wonderful lunch or dinner, anytime of the year. Serve them up with a fresh salad, a side of vegetables and a crunchy loaf of bread for a complete meal.
And don’t forget to make extra for a quick lunch or dinner, the next day. These peppers taste even better the next day.
Whether you pull your peppers out of your own garden, or buy them from your favorite organic grocer, these stuffed peppers will become a favorite recipe.
For more delicious organic recipes, please visit our recipe page.
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
peppers
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- 6 Organic red pepper you can use red, green or yellow peppers
- 1 tbsp Organic olive oil extra virgin
- 1 lb Organic ground beef 90/10 blend
- 1 cup Organic brown rice cooked
- 1 Organic yellow onion diced
- 1 tsp Organic garlic minced
- 1 16 oz Organic tomato sauce can
- 1 jar Organic roasted red pepper chopped
- 1/2 tsp Organic italian seasoning
- 1 16 oz Organic italian cheese blend shredded, omit if dairy free or substitute dairy free cheese
Ingredients
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- Preheat your oven to 350°.
- In a large non stick skillet cover the bottom of the skillet with oil and add the diced onions. Cook until the onions become translucent, about 5 minutes.
- Add the ground beef and minced garlic to the onion and cook until there is no pink in the meat.
- If necessary, drain the cooked ground beef to remove the excess fat and return to skillet.
- Add rice, tomato sauce, spices and chopped roasted red pepper to the meat and onions, mix together well.
- Cut the tops off the peppers and remove the seeds from the inside, rinse well and pat dry.
- Rub the pepper inside and out with olive oil, sprinkle with salt and pepper.
- Fill the cavities with meat and rice mixture.
- Bake for 15 minutes and remove pan.
- Sprinkle the tops of the peppers with shredded cheese and return to oven for another 10 minutes. For dairy free omit the cheese and continue to bake for another 10 minutes.
This is a great recipe for peppers that you need to use right away. I like the peppers to have a little crisp to them, you can cook them longer if you want them to be softer. Rubbing the peppers with olive oil and then seasoning adds a little depth to the recipe giving you great flavor with every bite.
This Stuffed Peppers recipe is organic, gluten free, and can be dairy free with omission or substitution.
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