Stuffed Peppers


Everyone has that one reliable meal they can make without referring to a recipe, for me that’s stuffed peppers. I try to keep it relatively healthy yet still satisfying. This recipe is so versatile. You can sub the ground beef for ground turkey, veggie ground round, sausage, whatever protein floats your boat! As for the cheese, I use whatever I have in my fridge, but I do have to say I really prefer parmesan. You can leave out the mushrooms if you don’t like them and hide whatever veg you want inside if needed. (just dice it up small). So, here you have it…stuffed peppers!



 15oz can diced tomatoes

Small can tomato paste

1 yellow onion

3 cloves of garlic

4 bell peppers

1 cup cooked brown rice

1lb ground beef

1 cup diced mushrooms

¼ cup chopped parsley

½ cup grated parmesan

Salt (to your liking)

Prepare the rice and set aside.

Preheat oven to 350 degrees.

In a large skillet brown the gr. beef and season with salt. When the beef is browned, add the onion, garlic and mushrooms. Cook until mushrooms and onion have softened. Add ¾ of the can of tomato paste and stir to mix in. Cook approx. 1-2 minutes.

Add one can of diced tomatoes in juice and cook approx., 5 minutes or until thickened. Remove from heat and stir in rice, parmesan and parsley.

Cut peppers in half lengthwise, removing seeds and stems. Place peppers cut side up in glass baking dish. Fill each pepper with the ground beef mixture. Pour about 1 cup of water into the dish and then cover tightly with aluminum foil and bake about 45 minutes until soft.

Remove foil, place a little parm cheese on top and bake a few minutes more until cheese is golden.

(Alternatively, you can place cored seeded peppers into a pot of water and bring to a boil. Remove after 5 minutes and drain on a paper towel. Fill the inside of the peppers, top with cheese and bake standing upright in a glass baking dish for 30 minutes.)


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