I love making individual servings of food. Stuffed Peppers falls right into that category. Stuffed Peppers are easy to prepare and make a beautiful presentation. The basic mixture is ground beef, chopped canned tomatoes and rice. The spices you use can vary from just simple salt and pepper to cumin and chili powder; which I use in this recipe.
My preference is to use red, yellow and orange peppers rather than green ones. They look much prettier on the plate and I prefer their flavor as well. I use white rice in this recipe; but you can use brown rice, quinoa or farro. I will definitely be making these for Passover with quinoa.
Depending on how large your peppers are, you might have some extra meat filling. It makes a delicious sauce with noodles; and you can even stuff mushrooms or artichoke bottoms with it. For vegetarians, I make the same mixture with plant based meat.
For another stuffed vegetable recipe, try Stuffed Mushrooms
Note: Purely for aesthetics: line up the tops next to the peppers from which they’ve been cut. That way, when you replace them, the curves will match.
Prep time: 20 minutes
Stuffed Peppers
By Published: April 21, 2026
Yield:
- 8 (8 Servings)
Ingredients
- 2 tablespoons vegetable oil
- 8 medium/large peppers red, yellow, orange
- 2 pounds ground beef
- 1 medium onion peeled, cored and quartered
- 4 cloves garlic peeled and minced
- 1 cup white rice cooked
- 1 28 ounce chopped tomatoes drained
- 1/4 cup tomato paste
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/3 cup Italian parsley chopped
- 2 tablespoons cumin
- 1 tablespoon chile powder
Equipment
- large baking dish to hold peppers
- electric food processor steel blade inserted
- large skillet
Directions
- Spray baking dish or line with cooking parchment. Set aside.
Preheat oven to: 475 F.
- Cut tops off the peppers. Remove all seeds and membranes from the tops and peppers. Place them about one inch apart in line baking dish. Cover peppers with their matching tops. Cover the dish with foil and bake for 15 minutes. Remove from oven and let cool.
- While, peppers are baking, make the meat filling. Mince the onion and garlic in processor or by hand. Pour oil in skillet. Heat over medium flame. Saute until onions are translucent. Break up ground beef into small pieces and add to onions and garlic. Stir constantly with a wooden spoon until beef is fully cooked and nothing is pink. Add remaining ingredients and stir thoroughly. Taste. Adjust seasoning if desired.
- Remove tops from peppers. Fill each pepper to the brim with meat mixture. Replace tops on peppers. Place peppers back in the oven for 15 minutes or until peppers are tender. Serve hot with more rice and green vegetables.
