Tasty Tuesday: Stuffed Red Bell Peppers

Last week I had the chance to buy beautiful red bell peppers last week for a buck apiece so I bought TEN. I can always find things to use red peppers in (like roasted red pepper hummus) but sometimes, they just beg to be the main attraction. One of the best ways to show off these lovely red bell peppers is to stuff them with rice, meat, and sauce. So that’s what I did.

Red Bell Peppers, Stuffed!

Stuffed Bell Peppers


  • 6 good-sized bell peppers (Actually any color will do. The green bells do have the strongest flavor)
  • 1/2 pepper, diced finely
  • 2 medium onions, diced
  • 2 T. minced garlic
  • 2 pounds of ground meat, fried and drained (I actually used ground venison but ground beef would be standard)
  • 2 cans of diced tomatoes
  • 2 T. fennel seed
  • 1 T. oregano
  • 1 T. herbs d’Provence
  • 1 t. sugar
  • salt and pepper to taste
  • 2 c. white rice
  • 4 c. water


How to make them:

Wash and trim the peppers. Cut off their caps but don’t throw the caps away. Clean out the seeds and the pith from the inside of each pepper. Cut the step part out of the caps. Set aside.

Red Bell Peppers, ready for stuffingRed Bell Peppers with caps, ready for stuffing

Saute the onions, garlic, and diced pepper until tender. Set aside.

Saute the ground meat in the same pan that you cooked the onions, garlic, and pepper in. Set aside.

Ground meat for stuffed bell peppers

In a large stock pot, cook the tomatoes, oregano, fennel seed, herbs d’Provence, sugar, salt and pepper to taste. Stir in the onions, garlic, and pepper and simmer. This sauce will thicken up as you simmer it. Add a little extra water if necessary. You don’t want this to end up too soupy though or it will be harder to stuff the peppers.

Seasoned tomatoes and sauce for stuffed peppers

Cook up the rice.

Stir the cooked ground meat and the rice into the tomato mixture. Mix thoroughly.

Spoon the filling into the hollow peppers and top with the little caps.

Stuffed Red Bell PeppersCaps on the stuffed red bell peppersStuffed Red Bell Peppers ready to bake

Arrange in a shallow baking dish. Bake at 350° for 1 hour. If you like your peppers a little crunchy, then about 40 minutes will do.

Baked Stuffed Red Bell Peppers

One thing I like about Stuffed Peppers is that it’s a whole dinner. While I definitely use more than one pot to MAKE the stuffed peppers, it’s still an all-in-one meal. I like that.

This is an easy recipe to adapt for my vegetarian and vegan friends too. I just leave out the ground meat. Perfect!

Stuffed Red Bell Pepper ready to serveStuffed Red Bell Peppers

These stuffed peppers were simply delicious and a healthy homemade meal!

Of course a loaf of crusty bread from Stick Boy Bread Company would complete this meal perfectly. And while you’re there, take note that Stick Boy is making Panettonne and they’re sending their subscribers coupons for it! Be sure to sign up for their newsletter to keep up with the latest tasty treats!


Barb, writing for My Sister’s Kitchen


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