Baked Stuffed Peppers

Baked Stuffed Peppers

Hi all! It’s been a while since I posted my weekly favorite eats, sorry about that. We have been eating out more lately and cooking super easy/standard meals. Nothing to write home about. However, last week we made some very delicious baked stuffed peppers. I loved them so much that I thought I should share the recipe.

We did make some healthy substitutions and placed the stuffed peppers over some black beans. It was so yummy! Let me know how you like it or if you have a recipe (any recipe) we need to try.

Baked Stuffed Peppers:


4 green bell peppers, tops and seeds removed (reserve tops and use multiple colors if you’d like)
1 pound ground beef (we used ground turkey)
1/2 cup chopped onion
1 (14.5 ounce) can diced tomatoes with juice (used Rotel with green chilies)
1/2 cup long grain white rice (substituted with brown rice)
1/2 cup water
1 teaspoon Worcestershire sauce
1 pinch salt
1 pinch ground black pepper
1 cup of shredded cheese (we used an organic Mexican cheese blend)


Chop enough reserved green pepper tops to equal 1/4 cup; discard remaining tops or use for another purpose. Set chopped pepper aside.

Place hollowed-out green peppers in a microwave-safe dish; cover and cook in microwave until bright green and steaming, about 3 minutes. Set peppers aside.

Cook and stir ground beef in a skillet with reserved chopped pepper tops and onion over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes; drain excess grease. Pour in diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper; bring to a boil. Reduce heat to low, cover skillet, and simmer until rice is tender, about 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Stir cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8×8-inch baking dish.

Bake in the preheated oven until cheese is melted and the peppers are tender, about 30 minutes.

With Love, Melanie