Stuffed Peppers

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My Mom used to make these Stuffed Peppers all the time for our family when I was little. This version is very similar to what she made for us in the 70’s!

Stuffed Peppers

Stuffed Peppers

Yield: 6 servings

Prep Time: 25 minutes

Cook Time: 30 minutes

  • 6 large green, red and/or yellow bell peppers
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 pound lean ground beef
  • 1/3 cup tomato paste
  • One 15-ounce can chopped fire-roasted tomatoes
  • 1/4 cup fresh parsley, minced
  • 2 teaspoons oregano
  • 3 teaspoons basil
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon worcestershire sauce
  • 8 ounces sharp cheddar cheese, cut into 1/2-inch cubes (or use shredded)
  1. Preheat oven to 350 degrees F.
  2. Cut tops off of the peppers, then scoop out seeds and membranes and discard.
  3. In a large skillet, sauté onion and garlic for 5 minutes. Add the beef and cook until browned; stir in remaining ingredients.
  4. Stuff the peppers and place in a rimmed casserole dish. Bake 30 minutes until hot and bubbly.
*Try using varied spices, or substituting cheddar for a different type of cheese.
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