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Ann Nurse's Baked Stuffed Peppers

Ann Nurse's Baked Stuffed Peppers

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Not like typical stuffed peppers with a meat or rice filling, these are baked with a sprinkling of pine nuts and capers, topped with seasoned breadcrumbs, and drizzled with olive oil. For advance preparation, get everything ready and bake close to the time you intend to serve them, or bake the peppers early in the day for the evening. However, don’t make these the day before or the breadcrumbs will lose their freshly toasted flavor.


  • 1 Cup well drained canned plum tomatoes, crushed
  • 3 large red or yellow bell peppers, or a combination
  • 1/3 Cup pine nuts
  • 1/3 Cup tiny capers, rinsed and drained
  • 1 Cup dry breadcrumbs
  • 2 large cloves garlic, peeled and finely grated
  • 3 Tablespoons finely chopped flat-leaf parsley
  • 3-4 Tablespoons olive oil


Calories Per Serving337

Folate equivalent (total)95µg24%

Riboflavin (B2)0.2mg11.1%

20 Hearty and Satisfying Stuffed Pepper Recipes

Stuffed peppers have long been one of America's favorite comfort foods. While the typical stuffing includes ground beef and rice, home cooks have developed many creative versions over the years.

The fillings for stuffed peppers are limited only by the cook's imagination. The filling might be a simple rice and vegetable mixture, or it could include poultry, fish, shellfish, or pork. Bell peppers are the conventional choice, but jalapenos, mini sweet peppers, or poblanos are all excellent alternatives. Or convert a recipe to appetizer portions. Instead of standard bell peppers, use colorful mini bell peppers with the meat or vegetable filling of your choice.

Stuffed peppers usually include the starch, vegetables, and protein, so what to serve with them? Roasted potatoes are a good choice, or one or two vegetable sides, like roasted Brussels sprouts, steamed green beans, butternut squash, and sweet potatoes. Or add a tossed salad for a simple, yet satisfying lunch or dinner.

Here are some of our best recipes for stuffed peppers, including vegan and vegetarian options, along with an unstuffed pepper casserole that the family will ask for again and again.

Easy Stuffed Pepper Recipe

Recipes for stuffed peppers can end up being too fussy and over complex but I think this recipe (below) is straight forward without too many ingredients, yet tasty and filling. Peppers stuffed with couscous is another easy and tasty recipe.

If you are not a vegetarian, you may also like to try Stuffed Peppers with Mince. It doesn’t really need an accompaniment although a nice green leafy salad would go well with it or your favourite cooked vegetable.

Roast stuffed peppers brings out the flavour of the peppers. Using red and green peppers together varies the flavour and makes for a colourful plate!

Freezing Uncooked Stuffed Peppers

  1. Cook your stuffing ingredients through according to your recipe instructions and set them aside.
  2. Blanch your peppers in boiling water a few minutes to lightly soften. Cool, then stuff your peppers.
  3. Place all of the stuffed peppers into a freezer-safe dish. A large casserole dish works well. Cover them in aluminum foil and then wrap the entire dish in plastic wrap to completely seal them up. Leave no part of the peppers exposed or else you might get freezer burn.
  4. You can also freeze each pepper individually by cooling them, then wrapping them in plastic wrap. Set them into airtight freezer bags and freeze. A vacuum sealer also works great.

When you are ready to enjoy your stuffed peppers, you can cook them from frozen at 350 degrees F until they are cooked through, or thaw them overnight to save a bit of time. Your cooking time will be longer than cooking with the already cooked peppers, about 30-35 minutes or longer until they are cooked through, to your preference.

Stuffed Pepper Ingredients Needed:

Lean ground beef (You could use ground turkey, too)

Oregano or Italian seasoning

Minced garlic (I used the minced garlic that comes in a jar)

Minute rice (can use regular rice but need to cook it first if you do)

Tomato sauce, Optional (I don’t use this with mine)

Recipe Feedback: “I don’t even eat peppers…AT ALL…and I demolished these. I used 2 green and 2 yellow peppers (haven’t tried the yellow yet) but the green was delicious.”-Alechia

“These are delicious! I’ve made them many times before & they’re always a hit, even with my picky eaters! I usually add a little extra of everything.”-Jax

“I didn’t think I liked stuffed green peppers BUT I made these tonight. Loved, loved them. Used Rotel Diced Tomatoes with Green Chiles, 2 cans, PERFECT!”-Suzanne

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Tips & Tricks

  • While this recipe calls for green bell peppers, you can use any color you like, depending on your preference. Red, orange, and yellow peppers are sweeter, while green is zestier. But there&rsquos something about the combination of beef, rice, and tomato that tastes amazing with green bell peppers.
  • Want softer peppers? Simmer them for 5 minutes before baking! Alternatively, you can blanch the peppers in boiling water for 1-2 minutes and place them in a bowl of ice water.
  • You can even pre-cook them in the microwave for 5 minutes. Just be sure to place the peppers in a microwave-safe baking dish, sprinkle the inside with a bit of salt, and add 1/4 cup water to the bottom of the dish. But if you prefer firm and crisp tenders, no need to pre-cook or blanch them.
  • Everything&rsquos better with cheese, including stuffed peppers. Top your peppers with shredded cheddar cheese at the last 10 minutes of baking and pop them back into the oven. Cook until the cheese bubbles. Heaven.
  • To avoid the peppers from drying out, cover the baking dish with foil.
  • This recipe is perfect to make ahead. Just assemble the peppers and the filling and refrigerate. You can prepare it up to one day in advance. Add 10 minutes to the cooking time if baking straight from the fridge.
  • Want a healthier option? Use ground turkey and brown rice, quinoa, or cauliflower rice instead! It tastes amazing while cutting down a few calories.
  • Soak the rice in water for 30 minutes before cooking to make it more tender.
  • While the dish is already a complete meal, you can serve it with salad or garlic bread to make it more filling. It&rsquos also perfect for when you have guests over!
  • No oven? No problem! You can cook the peppers in a slow cooker instead. Place the peppers in a slow cooker and cook on low heat for 3 ½ to 4 hours. Easy peasy.
  • Give your peppers a Mexican flair by flavoring them with taco seasoning. Add some black beans to the filling as well. Last, top the peppers with cheddar or Monterey Jack.
  • You can bake the tops of the bell peppers as well and use them as lids for a better presentation.
  • You can add the seasonings to the beef as you saute it, instead of doing so during the filling preparation phase. That way, the beef gets all the flavor as you cook it.
  • Top the filling with basil and oregano before baking for some extra flavor.
  • Instead of garlic powder and onion powder, why not use the real thing? Saute chopped onion and minced garlic and then add the beef.


INGREDIENTS for 2 people:

  • 6 colour peppers
  • 7 oz. round rice
  • 7 oz. mince meat (you can choose beef, pig, chicken or mix)
  • 1 onion
  • 4 garlic cloves
  • 4 tbsp crushed tomato
  • Oregano
  • Salt and pepper
  • Oil
  • Grated cheese


1.- We are going to cook the rice. In a casserole, put the double of water than rice and bring it to a boil. Then, add the rice and a pinch of salt. Let to cook until rice absorb all water.

2.- While rice is cooking, we are going to prepare the peppers. Cut the tips and reserve them. Clean the inside of the pepper, eliminating all the white parts. Then, soak them with water to eliminate its seed and other impurities.

3.- We are going to prepare the fill. In a pan over medium heat, put a little of oil and add the tips, the onion and garlic clove. All ingredients previously chopped. Cook them for about 5 minutes while stirring frequently.

4.- After that time, add the mince meat. With a spoon, crumble it and mix all the ingredients while cooking for about a pair of minutes.

5.- Then, add the crushed tomato and a little of oregano. Stir and cook for about 5 minutes more.

6.- When all ingredients are cooked, remove the pan from the heat and add the cooked rice. Mix all the ingredients.

7.- Finally, fill the peppers with this mixture of rice, vegetables and meat. It´s advisable to fill them generously so that when cutting the pepper, there´s a lot of fill. Then, sprinckle with grated cheese and finally place them in the oven preheated over 200ºC/392ºF. Let to cook for about 20 minutes more and serve it.

We are going to obtain a delicious baked stuffed peppers with grated cheese above it. It is a very delicious recipe. Try it at you home!

If you enjoyed this baked stuffed peppers please, you can follow me in my differents social network as Facebook , Twitter e Instagram

Dylan Dreyer makes easy baked chicken for her son Calvin on busy weeknights

While a lot of busy parents worry about making meals everyone in the family will enjoy, Dylan’s food philosophy is pretty simple: she usually just fixes Calvin a plate with a smaller portion of whatever she’s having. And if he happens not to like something, Dylan has a few tricks up her sleeve for that, too.

“I always try new things or things he hates alongside things he likes and maybe one day I’ll get lucky and he’ll like it,” she said. “If he’s lacking on veggies for the day, a smoothie always works and when he’s off smoothies, I freeze them in ice pop molds and he’ll eat those."

Calvin, who just turned three and will soon be a big brother, also loves to help out in the kitchen. In addition to mixing and stirring up all types of ingredients, he enjoys chopping up soft veggies using a child-friendly, plastic kitchen knife. Allowing Calvin to be a part of the process not only helps him become more engaged and interested about food, said Dylan, but it also lets her to spend more time with her little helper.

When the cooking is done, getting to enjoy a home-cooked meal with Calvin is always a wonderful end to Dylan's busy day.

“He really just copies everything I do, so if I just sit and eat something, he’ll usually eat it too because he doesn’t want to miss out!”


Any type of pepper will work with my recipe. It all depends on how hot you like your food. Traditional jalapenos or hungarian wax are common but I often use peppers with less heat.

My family likes mild to medium heat so I generally use mariachi, poblano or anaheim peppers. I have even made these appetizers with peppers that are not hot at all, such as cubanelle and added a little more spice to my filling. A helpful hint is to use a variety of peppers so you can please everyone’s taste buds.

If researching a new pepper to try, check out the Scoville scale which measures the heat of the pepper. Each variety has a different concentration of capsaicin. The higher the number, the hotter the pepper. Peppers with the most heat can go up to 16,000,000 on the scale! Here is a great chart to see the Scoville heat level of peppers from Chili Pepper Madness.

To make the filling: Put the bacon, onion and butter in a frying pan and cook gently for about 10 mins, until onion is tender. Take off heat and stir in breadcrumbs, chopped egg, half the cheese and some seasoning.

Set the oven to 180°C/Gas Mark 4.

Cut tops off peppers and pull out the cores and seeds. Rinse them well. Slice a little off bottom of peppers, if necessary, so that they stand up straight.

Spoon the filling into the peppers and sprinkle with the rest of the cheese. Stand them in a roasting tin, cover loosely with foil and bake for 45 mins. Remove the foil and cook for another 10 mins, to brown the tops. Serve hot with peas, or cold with salad.