Stuffed red peppers

Stuffed red peppers

  • Servings: 2 - 4
  • Difficulty: Easy
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Prep: 15 mins |  Cooking: 25 – 35 mins | Oven: 190 °C /370 °F

Acknowledgment: Kudos to the Food Network. I have adapted the recipe, and upped the rich meaty taste, by not using tomato, water, rice or sour cream (I wanted a more meaty taste and a healthier option). I also added a squeeze of tomato sauce, pepper and salt.


  • 2 large red bell peppers-makes 4 halves
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • Mix of cheese
  • 1 tablespoon soy sauce
  • 1 pound of ground beef
  • Add a squeeze of tomato sauce, pepper, salt


  1. Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.
  2. Using a hot skillet, saute the ground beef, onion, garlic house seasoning, tomato sauce, together. Saute until onions become translucent. Drain the fat off. Add cheese and soy sauce. Mix well and stuff the mixture into the peppers.
  3. Place the stuffed peppers in the dish, add a tiny bit more cheese and push in, so meat slightly covers (you dont want a layer of cheese on top as it will get burnt) cover with foil and bake for 25 to 35 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes.