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Stuffed Peppers

Posted by Jasmine Venditti on

Time for a pepper recipe since it will be pepper season soon. I alter this recipe to my liking when I make it so I’ll give you the changes in case you think it needs some tweaking.   I don’t blanch the peppers because I like them firm. When I used to blanch them, I found them too soft. I usually cut the peppers in half. Easier for cleaning out and stuffing. I have even used frozen cubed peppers and made it into a casserole. With the cheese, I use cheddar but I’m sure other cheeses would also work.


  • 8 green peppers
  • Salt and pepper
  • 1 onion
  • 2 tbsp oil
  • 250 g (1 lb) ground beef
  • 500 ml (2 c) beef broth
  • 175 ml (3/4 c) rice
  • 5 ml (1 tsp) nutmeg
  • 15 ml (1 tbsp) brown sugar
  • 50 g (1/4 c) cheese

Preheat oven to 350 degrees F.

Cut stalk ends off peppers and remove seeds and membrane. Blanch in boiling salted water for 5 minutes, then drain. Arrange in a greased ovenproof dish.

Peel and chop onion and pepper lids. Heat oil in saucepan and fry til just golden. Add beef and brown well. Stir in stock and bring to a boil. Add rice, nutmeg, sugar and seasoning and simmer for 15 to 20 minutes til rice is tender and has absorbed the stock.

Remove from heat. Grate cheese and stir into stuffing. Fill peppers. Cover dish with foil and bake for 20 minutes. Remove foil and bake for a further 10 minutes til golden.

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