Stuffed Red Peppers

Posted on: April 26, 2013 Written by
Stuffed Red Peppers
          Photography by: Sandra Sheih

Mmmm…yum.  Red peppers are definitely one of my favorite foods.  When I am slicing them, it is not uncommon for one of my children to wander over to my side asking for a “sample.”  What a wonderful treat!  Here is a recipe that I created that is delicious, easy, and versatile.  You can follow it in precise detail, or vary the ingredients to use up any leftovers in your refrigerator.

Stuffed Red Peppers

6 – 10 red (or any color, really) bell peppers
1 pound ground beef, turkey, chicken, or buffalo
1/2 medium onion, chopped
1 c cooked brown (or white) rice
1 c shredded zucchini
1/2 c shredded Daiya™ “cheese” (cheddar or mozarella)
1/3 c finely chopped greens (spinach, kale, collards, etc.)
1/4 c ketchup or spaghetti sauce
1/2 tsp salt
1/2 tsp ground pepper
extra Daiya™ cheese for topping peppers, optional

Preheat oven to 350˚ F.

Wash and core peppers.  Place in a 9 x 13 inch baking pan; set aside.

Brown meat in a skillet over medium high heat.  Drain excess fat.  Add onions and sautè until soft. Stir in remaining ingredients and stir until combined.

Spoon the meat mixture into the peppers.  (The number of peppers needed will vary depending on the size of the peppers.)  You do not need to press the meat mixture into the peppers, just gently spoon it in to fill each pepper.  Top with extra cheese, if desired.

Bake 45 minutes.

You can prepare these ahead of time.  Keep stuffed (but not baked peppers) in the refrigerator. Simply pop them in the oven when you are ready and voilà! 45 minutes later…a hot, delicious dinner awaits you.


© 2013 Thrive.

About the author

Sandra Sheih is the author of the Abundantly Free Cooking cookbook, which includes 120 original, delicious Gluten Free and Allergen Free recipes. Easy to understand and prepare. Includes appetizers, soups, main dishes, vegetables, desserts, breads, and breakfast items. She and her children have been gluten free and managing anaphylactic food allergies for the past 9 years. Her mission is to inspire, encourage, and equip people with food allergies, food sensitivities, and/or celiac disease to be able to cook an abundance of delicious, satisfying food regardless of their specific dietary restrictions. You can view more of Sandra's recipes on her website:

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