Stuffed Green Peppers



I love the fact that you can combine rice, meat, cheese and vegetables into one little, edible package. Sometimes I’ve used a combination of red, yellow and green peppers for colour. I’ve also stuffed sweet long peppers with sausage meat for a more elegant presentation. Either way you will have a reliable and tasty hit on your hands every time 🏆

🍐 PREP: 30 min

🍐 COOKING: Approximately 1 hour at 350 degrees (or until peppers are soft)


  • 1 onion, finely chopped
  • 1 Tbsp garlic, finely chopped
  • Olive oil (for pan & and top of peppers)
  • 1 lb lean ground beef
  • 1 can (398 ml) plum tomatoes, crushed
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • Cayenne pepper flakes, to taste
  • Salt, to taste
  • 1 Tbsp oregano
  • Black pepper, to taste
  • 1/4 cup parmesan cheese, grated
  • 2 cup mozzarella cheese, grated
  • 1 1/2 cups cooked rice
  • 6 green peppers, medium size


  1. Chop your onions and garlic and then place in oiled frying pan. Sauté for a couple minutes.
  2. Add ground meat and brown for a few minutes. While the meat is cooking add tomatoes, spices and cheese. Reserve 1 cup of mozzarella for later use.
  3. Prepare your green peppers by cutting off the tops (1/2 inch thick) and carving out the seeds and white membrane. Place upright in large casserole dish.
  4. Chop up the green part of the pepper tops and add to ground beef, along with cooked rice. Continue to cook the meat & rice mixture for a few more minutes.
  5. Then stuff the green peppers with  this mixture and sprinkle on a bit more mozzarella and oregano on the top.
  6. Drizzle a little olive oil over the top of the stuffed peppers. Cook until soft and bubbly. Keep covered until last 15 min or so.

🍐 TIP: If you like make-ahead meals, stuffed peppers can be stored in fridge for use the next day. Just make sure the ground beef is well cooked on the stove top.






Nothing says warmth and comfort like chilli. It was not really a dish I grew up with, but one you learn when life gets busy with work and kids and you’re
making an effort to eat healthy. My secret ingredient is hot sauce. Another tip is to have tacos or sloppy joes the next night with the leftovers.


  • 1 1/2 lbs ground beef, lean
  • 2 Tbsp of Extra Virgin Olive Oil
  • 1 Onion, chopped
  • 2 Tbsp garlic, minced
  • Oregano, Basil, Garlic Powder, Hot Sauce, to taste
  • 1 green pepper, chopped
  • 1 can mushrooms/ or fresh, chopped
  • 1 can corn kernels, drained
  • 1 can stewed tomatoes
  • 2 Tbsp of tomatoe paste
  • 1 can of white kidney beans, drained
  • 1 can of brown beans, drained
  • 1 can of red beans, drained
  • 1 large jar, tomatoe sauce, your favourite
  • Cheddar cheese, to taste
  1. In a large skillet, drizzle in oil and when hot add chopped onion. When onion is tender, add in ground beef and cook for a few minutes until browned. Add spices to taste.
  2. When meat is cooked, remove from heat and drain off excess fat and place temporarily aside. In same skillet add garlic and fry until slightly browned (don’t burn it!). Then add vegetables, including green pepper, mushrooms and corn and cook until softened. To vegetables, add stewed tomatoes and paste, mix and cook for a few more minutes.
  3. In a large pot, add in cooked ground beef and cooked vegetable mixture. Continue to add the beans and tomatoe sauce and then let simmer on low for approx. 1 hour, stir occasionally. Taste just before serving as you may want to add more spices to your liking, especially the hot sauce if someone in your house is addicted to Sriracha —you know who you are…..
  4. Mix in some grated cheddar cheese and add a bit for garnish if you like.

Mangia!  (Serves 4)