When you think of classic comfort food does Stuffed Peppers come to mind?

stuffed peppers
Stuffed peppers topped with Mozzarella and Parmesan cheese

Our list of comfort food ranges from chicken and noodles over mashed potatoes to meatloaf (see recipe) and everything in between.

But one of our absolute favorite, heart and soul satisfying meals, is garden fresh stuffed peppers.

Every late July and through the entire month of August we get inundated with bell peppers that are ready to harvest in our garden. It seems like they all ripen at once and we begin to search for various ways to use them.

We slice them up and use them for salads, fajitas, soups, stews and more. However, there is nothing better than using a half-dozen of them at once to make stuffed peppers!

Stuffed peppers are so versatile as you can add almost any ingredient to the mixture. We add in whatever veggies we have on hand or need to use up!

When the bell peppers have been picked, we typically have extra zucchini and carrots to use up as well. However, you could add in diced mushrooms, leftover corn or even black beans to the filling.

stuffed peppers
Save the tops of the peppers and dice them up to add flavor to the filling.

The choices are really endless! To keep things a little healthier, we will often substitute ground chicken in place of the ground beef.

If you don’t have ground chicken, it is easy to make your own! Just take a couple of chicken breasts, dice them into large chunks and put them in your food processor. We use the Hamilton Beach Duo Food Processor and it works perfect for this!

A few pulses later, and you have ground chicken at a much less cost than what you can buy it at the grocery store!

However you choose to fill your stuffed peppers I am sure you will enjoy them as much as we do!

If you want to have all of the flavor of stuffed peppers but in a soup form, check out our Zesty Pepper Soup Recipe.

Garden Fresh Stuffed Peppers

INGREDIENTS:

6 bell peppers, any color

1 cup cooked white rice

½ pound lean ground beef

Kosher salt and freshly ground black pepper, to taste

2 Tbsp. olive oil

1 onion, finely diced

1 large carrot, finely diced or grated

2 cloves garlic, minced

1 medium zucchini, finely diced or grated

4 paste tomatoes, seeded and finely diced

1 Tbsp. Worcestershire sauce

Red pepper flakes, optional

1 cup grated mozzarella cheese

½ cup grated parmesan cheese

INSTRUCTIONS:

Preheat the oven to 350 degrees F.

stuffed peppers
I great way to get a few hidden vegetables into a meal!

1. Cut the tops off the peppers and remove the seeds and white membrane. Dice the tops of the peppers and discard the stem. Reserve for future use.

2. Place the peppers cut-side up in a baking dish that can hold them upright.

3. Heat a medium-size skillet over medium-high heat. Add the ground beef and season with salt and pepper to taste. Brown the meat until no longer pink and drain. Set meat aside.

4. Drain any remaining grease from the skillet. Place the skillet on medium heat and add 2 tablespoons olive oil. Add the onions, chopped peppers and carrot and cook for 3 – 4 minutes.

5. Next, add the garlic and zucchini continue to sauté for 1 minute.

6. Add the tomatoes, Worcestershire sauce and red pepper flakes (optional). Season with additional salt and pepper as desired. Stir and add beef and rice. Cook for 3-5 minutes until everything is heated through.

7. Stir in 3/4 cup of the mozzarella cheese until melted, remove from heat.

8. Fill the peppers with the mixture and top each with a sprinkle of the remaining mozzarella cheese and the Parmesan cheese.

9. Pour a little water into the bottom of the baking dish, just enough to cover the bottom of the dish.

10. Cover with tented foil (so that the foil doesn’t touch cheese) and bake for 30 minutes.

11. Uncover and bake until the peppers are soft and the cheese is melted and beginning to brown. (approximately 15 minutes).

Enjoy!

Mary and Jim

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Garden Fresh Stuffed Peppers

Whole bell peppers stuffed with seasoned beef, rice and vegetables, topped with cheese and baked until nice and tender.

Ingredients

  • 6 bell peppers any color
  • 1 cup cooked white rice
  • ½ pound lean ground beef
  • Kosher salt and freshly ground black pepper to taste
  • 2 Tbsp. olive oil
  • 1 onion finely diced
  • 1 large carrot finely diced or grated
  • 2 cloves garlic minced
  • 1 medium zucchini finely diced or grated
  • 4 paste tomatoes seeded and finely diced
  • 1 Tbsp. Worcestershire sauce
  • Red pepper flakes optional
  • 1 cup grated mozzarella cheese
  • ½ cup grated parmesan cheese

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Cut the tops off the peppers and remove the seeds and white membrane. Dice the tops of the peppers and discard the stem. Reserve for future use.
  3. Place the peppers cut-side up in a baking dish that can hold them upright.
  4. Heat a medium sized skillet over medium-high heat. Add the ground beef and season with salt and pepper to taste. Brown the meat until no longer pink and drain. Set the meat aside. 

  5. Drain any remaining grease from the skillet. Place the skillet on medium heat and add 2 tablespoons olive oil. Add the onions, chopped peppers and carrot and cook for 3 - 4 minutes.

  6. Next, add the garlic and zucchini continue to sauté for 1 minute.

  7. Add the tomatoes, Worcestershire sauce and red pepper flakes (optional). Season with additional salt and pepper as desired. Stir and add beef and rice. Cook for 3-5 minutes until everything is heated through.

  8. Stir in 3/4 cup of the mozzarella cheese until melted, remove from heat.
  9. Fill the peppers with the mixture and top each with a sprinkle of the remaining mozzarella cheese and the Parmesan cheese.
  10. Pour a little water into the bottom of the baking dish, just enough to cover the bottom of the dish.
  11. Cover with tented foil (so that the foil doesn’t touch cheese) and bake for 30 minutes.
  12. Uncover and bake until the peppers are soft and the cheese is melted and beginning to brown. (approximately 15 minutes).

Recipe Notes

Recipe courtesy of Old World Garden Farms

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4 thoughts on “Stuffed Peppers – A Classic Comfort Recipe From The Garden

  • July 24, 2018 at 1:54 pm
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    Nice recipe but a little confusing. At step # 4,browning the beef, you mention draining the beef. Then in step #5 you mention drain the grease from the skillet then add oil etc.. You never mention removing the beef from the pan. Then in step #7 you “stir in the beef and rice”. When was the beef removed. I know it’s something small but might confuse some people. I’ve tried the recipe and it’s tasty. thank you for listening. Chef Dennis

    • July 24, 2018 at 3:32 pm
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      So glad you like the recipe. Sorry for the confusion in the instructions. The beef is removed when it is drained and step number 5 is to remove any excess grease from the skillet. Some people dump and drain and others scoop the beef out to drain. I will look at rewording to make it less confusing. Thank you for your input!

  • July 24, 2018 at 8:49 am
    Permalink

    Great article!
    We’ve been making stuffed peppers for over 60 years. Try using tomato juice in the pan instead of water, when finished baking remove peppers & add a can of condensed tomato soup & a quarter cup of sour cream. Bring to a high simmer until thick.

    We can’t wait!

    • July 24, 2018 at 3:33 pm
      Permalink

      Thank you so much for the tips! Sounds delicious!!

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