• Main Dishes
  • Easy Stuffed Peppers

    Today, I am sharing with you a recipe that is perfect for the end of summer and beginning of fall – easy stuffed peppers. It’s a true comfort food but it’s very light and made with summer vegetables. I really like how this recipe turned out. The combination of ground beef and pork sausage turned out really good! I added onion, tomatoes, carrots, and zucchini. But if you want, you can add different veggies like mushrooms, corn, beans, and even substitute the rice with quinoa.

    The best part about this meal is that it’ s packed with veggies and nutrients. A superfood dinner or lunch! 🙂 You eat more good food and less processed food without even trying.

    I hope you love it too! What is your favorite go-to comfort food?

    MY OTHER RECIPES

    Easy Stuffed Peppers

    How to Make Stuffed Peppers

    What you need

    • 6 bell peppers, tops and seeds removed – (reserve tops if you want to use as lids when serving)
    • 1 lb ground beef or turkey
    • 1/2 lb pork ground sausage
    • 1 medium onion, chopped
    • 2 tomatoes
    • 1/2 medium zucchini, finely chopped
    • 2 medium carrots, finely chopped
    • 1 can (14 oz) tomato sauce
    • 1 cup of cooked rice
    • 2 large cloves of garlic, pressed or finely minced
    • 2 tsp oregano
    • 1 tsp basil
    • 1 tsp cumin
    • Pinch of chili flakes
    • Salt and pepper to taste
    • Garnish with chopped parsley leaves

    Preparation

    Preheat oven to 350Âş F.

    MY LATEST RECIPES

    Easy Stuffed Peppers

    Cut tops off peppers and remove seeds. Keep tops if you want to use them as lids when serving.

    Easy Stuffed Peppers

    In a large skillet over medium high heat, cook ground beef and pork, breaking it up in small pieces, until the meat is browned. Transfer to a big mixing bowl.

    Add olive oil to the same skillet, and add onions & finely chopped carrots and season with salt and freshly ground black pepper. Saute vegetables until tender (about 3 minutes). Add finely chopped zucchini, tomatoes, and tomato sauce and stir well. Finally, add minced/pressed garlic and cooked rice, and stir everything together. Add dry seasonings (oregano, basil, cumin, chili flakes (optional) and salt and freshly ground black pepper).

    Easy Stuffed Peppers

    Steam the peppers in a pan with a little water for 3-4 mins – just until slightly softened. Then, place in a baking dish.

    Easy Stuffed Peppers

    Spoon stuffing mixture into peppers and bake for 30 minutes at 350 F uncovered.

    Remove stuffed peppers from the dish, serve warm, and enjoy!

    Easy Stuffed Peppers

     

    Easy Stuffed Peppers

    5 from 1 vote
    Stuffed Peppers
    Prep Time
    10 mins
    Cook Time
    40 mins
    Total Time
    50 mins
     

    Easy Stuffed Peppers - Delicious, healthy & easy. These stuffed bell peppers will provide the nutrition that you need for a healthy, balanced me

    Course: Main Course
    Cuisine: Mediterranean
    Servings: 6
    Calories: 464 kcal
    Author: Neli @ Delicious Meets Healthy
    Ingredients
    • 6 bell peppers tops and seeds removed – (reserve tops if you want to use as lids when serving)
    • 1 lb ground beef or turkey
    • 1/2 lb pork ground sausage
    • 1 medium onion chopped
    • 2 tomatoes
    • 1/2 medium zucchini finely chopped
    • 2 medium carrots finely chopped
    • 1 can 14 oz tomato sauce
    • 1 cup of cooked rice
    • 2 large cloves of garlic pressed or finely minced
    • 2 tsp oregano
    • 1 tsp basil
    • 1 tsp cumin
    • Pinch red chili pepper flakes
    • Salt and pepper to taste
    • Garnish with chopped parsley leaves
    Instructions
    1. Preheat oven to 350Âş F. Cut tops off peppers and remove seeds. Keep tops if you want to use them as lids when serving.

    2. In a large skillet over medium high heat, cook ground beef and pork, breaking it up into small pieces, until the meat is browned. Transfer to a big mixing bowl.
    3. Add olive oil to the same skillet, and add onions & finely chopped carrots and season with salt and freshly ground black pepper. Saute vegetables until tender (about 3 minutes). Add finely chopped zucchini, tomatoes, and tomato sauce and stir well. Finally, add minced/pressed garlic and cooked rice, and stir everything together. Add dry seasonings (oregano, basil, cumin, chili flakes (optional) and salt and freshly ground black pepper).
    4. Steam the peppers in a pan with a little water for 3-4 mins – just until slightly softened. Then, place in a baking dish.
    5. Spoon stuffing mixture into peppers and bake for 30 minutes at 350 F uncovered.
    6. Remove stuffed peppers from the dish, serve warm, and enjoy!
    Nutrition Facts
    Stuffed Peppers
    Amount Per Serving (428 g)
    Calories 464 Calories from Fat 148
    % Daily Value*
    Total Fat 16.4g 25%
    Saturated Fat 5.4g 27%
    Trans Fat 0.1g
    Polyunsaturated Fat 9g
    Cholesterol 99mg 33%
    Sodium 899mg 37%
    Total Carbohydrates 42.2g 14%
    Dietary Fiber 5.8g 23%
    Sugars 11g
    Protein 35.7g 71%
    * Percent Daily Values are based on a 2000 calorie diet.
    ♥ FAVORITE THINGS ♥

    Used in this post:
          

    Stuffed Pepper recipes from around the web:
    Enchilada Stuffed Bell Peppers – Chef In Training
    Chicken Fajita Stuffed Bell Peppers – Cooking Classy

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    Comments

    These look fantastic! I haven’t made stuffed peppers in a long time. I need to fix that!

    I agree, summer went by WAY too fast! These stuffed peppers look amazing! Thanks for sharing!

    Love stuffed peppers! Photos look amazing, and as the name suggests, the recipe looks easy and absolutely delicious! Thanks for sharing this stunning recipe! FIVE STARS OF GREATNESS!

    I love making stuffed peppers! These look gorgeous. I never add carrots… I might have to try that.

    I love stuffed peppers, these are so pretty and sound delicious!

    Genevieve

    Tomato Paste or Sauce?

      Delicious Meets Healthy

      Hi Gennevieve! It’s tomato sauce. 🙂

    Robin

    I’ve made this recipe once already this summer with my garden veges and topped it the last couple minutes with provolone cheese they were a great hit even by someone who doesn’t like peppers and was planning to just eat the inside. So I’m getting ready to make them again this weekend

      Delicious Meets Healthy

      Robin, I am so glad to hear they were a great hit! The same thing happened at home – my husband didn’t want to eat the peppers initially but at the end, he cleaned his plate 🙂

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