Stuffed Peppers

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At the farmers market the other night, there were cute little green peppers. One of my husband’s favorite meals is Stuffed Peppers. They are such a delicious and easy meal to make I thought I’d share them with you.

I make my stuffed peppers like little meatloaves cooked in pepper. The meat cooking in the pepper has such a wonderful flavor. We use Grass Fed Ground Beef which works wonderfully being on the lean side.

Trying to figure out how many peppers to make is the challenge here. I usually figure on 1/2 of a pepper for the kids and me but at least a whole pepper for Joe (did I mention that this is one of Joe’s favorites). I’ve found that a pound of ground beef (along with a bit of cooked rice) is enough for four average size peppers.

Stuffed Peppers

4 whole green (or red) peppers
1 pound grass-fed beef
1  cup cooked rice
1 egg
1/2 onion, minced
1/2 green pepper, minced
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/4 teaspoon allspice

Turn your oven onto broil. Wash the peppers and cut them in half from stem to base. Put the peppers on a cookie sheet or in a broiler pan. Broil for 5-10 minutes keeping an eye on them so they do not burn.

Broiled Peppers
While the peppers are under the broiler, mix up the remaining ingredients in a bowl. This is basically a simple meat loaf filling. I don’t spice mine up to much but if you have a favorite meat and spice mixture feel free to use that.
When the peppers are done you may need to let them cool a couple of minutes so that you can handle them. Turn the oven to 400 degrees. Fill each pepper half with the meat mixture.
Filled peppers ready to be baked
Bake the peppers at 400 for 15 minutes and then turn down to 325 to finish baking to desired doneness (I bake ours all the way through which takes another 30 minutes or so).
Baked and Ready to Eat
We serve these with ketchup. Yum! They are so good! And so easy to make. The hardest part is waiting for them to finish baking.
Budget Friendly Notes: I’ve made this with as little as 1/2 pound of ground beef by increasing the rice by 1/4 cup.  If it doesn’t stick together as well as you think it should, add a little water a tablespoon at a time.
This post is a contribution to Fight Back Friday hosted each week by Food Renegade.
Millie Copper
Millie Copper is a Wyoming wife and mama. After reading Nourishing Traditions in early 2009, her family began transforming their diet to whole, unprocessed, nutrient dense foods—a little at a time while stretching their food dollars. Millie is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. Millie began blogging in late 2009 and has amassed a collection of frugal recipes and methods. Her specialties include cooking with wild game and creating “Stretchy Beans”. Discovering a love of writing, she has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing. Learn more at


  1. Christy

    >I love stuffed peppers – I wouldn't have thought to cook the peppers a bit first – I will try that next time.

  2. Millie

    Thanks. The allspice adds a good flavor.

    It works very good to cook the peppers first. Really helps to soften them.

  3. Cyn

    >I tried this once and it wasn't quite right. I will have to try broiling the peppers first and see if that helps. Thanks for the tip!

  4. Millie

    Broiling the peppers made a huge difference for getting mine to turn out. I had tried baking it all together raw and that was a mess. I tried boiling the peppers and that was just gross. Then I watched an episode of a cooking show that was a race where they had 30 min to cook a meal (on Food Network years ago) and one of the chefs broiled peppers. It has turned out to be the perfect solution.

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