making Stuffed Peppers

making Stuffed Peppers

making Stuffed Peppers


  • 4 large bell peppers (any color)
  • 1 pound ground beef or turkey
  • 1 onion (chopped)
  • 2 cloves of garlic (chopped)
  • 1 cup cooked rice or quinoa
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1/2 cup shredded cheddar cheese (or your favorite cheese)
  • 1/2 cup chicken or vegetable broth
  • cooking olive oil
  • Fresh parsley for garnish (optional)

making Stuffed Peppersmaking Stuffed Peppers


Prepare the peppers.
Preheat oven to 350°F (175°C).
Cut off the tops of the peppers and remove the seeds and skin.
Bring a large pot of water to a boil. Blanch the peppers for about 3-4 minutes to soften them slightly. Remove and set aside

drain. Stuffing for cooking:
Add a little olive oil to a frying pan and heat over medium heat.
Add the chopped onion and minced garlic and fry until soft and fragrant.
Add ground beef or turkey and stir-fry until browned. Excrete excess fat.
Add cooked rice or quinoa, diced tomatoes, salt, pepper, and Italian seasoning. Cook for a few more minutes to blend the flavors.

Stuff the peppers:
Place the meat and rice mixture into each blanched pepper and pack well.
Place the stuffed peppers upright in a baking dish.

Add the stock and bake.
Pour chicken or vegetable broth into the bottom of the baking dish (this will keep the peppers moist while baking).
Cover the mold with aluminum foil and bake in the preheated oven for 25-30 minutes. Add cheese.
Remove the foil, top each pepper with grated cheese, and bake uncovered for another 10 minutes, or until the cheese is melted and bubbly.

additional fee:
Garnish with fresh parsley if desired.
Serve the stuffed peppers while hot, spooning over the soup.


Variations: Customize the filling by adding different ingredients like black beans, corn, and different spices, or even replace the meat with a vegetarian protein like lentils.
Cheese options: Try different types of cheese as toppings. B. Mozzarella, Parmesan, or your favorite mixture. Leftovers: Stuffed peppers reheat well and keep in the fridge for several days, making them perfect for making ahead.

Enjoy stuffed peppers with meat! It is a filling, flavorful, nutritious and satisfying dish.

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