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If you follow me on instagram, you have probably seen our beautiful harvests this year. I planted several varieties of peppers that I started from seeds in my garage. I was so excited to have enough homegrown bell peppers to make stuffed peppers for the whole family. These stuffed peppers are delicious... so much flavor packed into a neat little package.
They are also a vitamin and mineral powerhouse (see nutrition label below) containing 242% of the daily value of vitamin C!
This is a great recipe if you have fresh tomatoes and bell peppers from the garden. You can use canned or fresh tomatoes. If you are a gardener and freeze diced tomatoes to preserve them for winter, you could also use thawed frozen tomatoes.
If you use homegrown peppers, they may be a little smaller than store bought peppers. I sometimes have extra filling and just bake it in a small casserole and top with extra cheese. The filling is delicious on its own too.
This recipe makes 8 stuffed peppers which is perfect for my family of 6. You can halve this recipe and just make 4 peppers for smaller families.
You might also like this stuffed pepper casserole.
8 large bell peppers
Drizzle of olive oil (amazon link) in the skillet, about a Tbsp.
1 sweet onion, diced
2 cloves garlic, minced
1 lb. lean ground beef
2 cups fresh diced tomatoes or a 14.5 oz. can diced tomatoes
2 cups cooked rice
1 Tbsp. Worcestershire sauce (amazon link)
1 tsp. ground or dried thyme
1 tsp. salt
Fresh ground pepper to taste
3/4 cup shredded mozzarella and/or cheddar cheese (to mix into the filling), plus extra for topping
Optional fresh snipped parsley for topping the stuffed peppers
1. Preheat oven to 400 degrees F.
2. Trim the tops off the bell peppers and remove the stems and seeds.
3. Use a casserole dish just large enough to hold the peppers and fill with about a 1/2 inch of water.
4. Place peppers top side down in the water, cover with foil and bake for 20 minutes.
5. Meanwhile prepare the filling.
6. Add a drizzle of olive oil to a large skillet. Then brown the beef, onion, and garlic in the skillet.
7. Then remove from the heat and stir in the rest of the ingredients except the peppers.
8. After 20 minutes, take the peppers out of the oven. Drain any remaining water from the casserole.
9. Reduce the oven temperature to 350 degrees F.
10. Fill the peppers with the beef filling. Cover with foil again and bake for 20 minutes.
11. Remove from the oven, sprinkle with extra cheese. Then return to the oven (uncovered) for another 10-15 minutes until the cheese is melted and the peppers are tender.
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Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned food blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
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