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Stuffed Peppers

You will be so surprised how filling these are! You'll want to have more but all the fibre from the veggies will make your eyes bigger than your stomach! 


  • 6 Sweet bell peppers

  • 1lb Ground meat

    • OR 1 (15ounce) can black beans (for vegan recipe)

  • ¼ cup Onions, minced

  • 1-2 Garlic clove(s), minced

  • 1 Medium carrot, grated

  • 1½ cup Canned diced tomatoes - don’t drain

  • 1 tsp. Worcestershire sauce (omit for vegan recipe)

  • 1 tbsp. Chili powder

  • ½ tbsp. Ground cumin

  • ¼ tsp. Thyme

  • ½ tsp. Salt 

  • ½ cup Uncooked rice

  • ¾-1 cup Shredded cheese (omit for vegan recipe or use vegan cheese)



  1. Preheat oven to 350F

  2. Fill a pot with water just enough to cover peppers and heat to boiling.

  3. Cut the tops off of the peppers and remove seeds and membranes. If necessary, slice the bottom of the pepper so it can stand straight. Add peppers to boiling water and cook for 2 min. Remove with tongs and rinse with cold water to stop cooking process. Set aside.

  4. In a large frying pan over medium heat brown ground meat (skip this if no meat). Then add onions, garlic and carrot. Saute until veggies are tender crisp.

  5. Add tomatoes, Worcestershire sauce, chili powder, cumin, thyme, salt and simmer until most liquid is absorbed. In the meantime cook rice according to package instructions then add to meat mixture (this is also when you can add your beans if choosing the vegan option)

  6. Place peppers in a baking dish. Stuff hot meat mixture into peppers. Top with shredded cheese. Bake approximately 15 minutes.

  7. Enjoy :)

Created By: Christine Gemmell

Prepared By: Christine Gemmell

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