Stuffed Peppers
September 11, 2025 • 0 comments
These stuffed bell peppers are filled with hearty pasture-raised ground beef, savory rice, and a blend of herbs for a wholesome, flavorful meal. Baked until tender and topped with melted cheese, they’re a comforting dish that highlights clean, farm-raised ingredients.
Ingredients
- (6) Bell Peppers (tops cut off, seeds removed)
- (1) Ground Beef, 1#
- (1 cup) Cooked Rice
- (1) Small Onion, Diced
- (6) Garlic Cloves, Minced
- (1) Can (14oz) Fire Roasted or Diced Tomatoes
- (1 cup) Shredded Cheese
- (2 tbsp) Tomato Paste
- (1 tsp) Dried Oregano
- Salt and Black Pepper to taste
- Olive Oil
Directions
- Preheat oven to 375°F.
- Heat a skillet with a little olive oil. Sauté onion and garlic until soft, then add the ground beef. Cook until browned.
- Stir in rice, tomatoes, tomato paste, oregano, salt, and pepper. Simmer a few minutes until combined and not runny.
- Stuff each pepper with the beef mixture and stand them upright in a baking dish.
- Top each with a sprinkle of cheese. Add ½ cup water to the bottom of the dish.
- Cover with foil and bake 30 minutes. Remove foil and bake another 10–15 minutes until peppers are tender and cheese is melted.
- Serve hot – order some baby arugula for a salad and a baguette from Fieldstone Garden to round it out a great weeknight meal.
