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stuffed peppers

Stuffed Peppers

A fancy presentation already in individual servings.
Course Dinner
Servings 6


  • 6 Whole Bell Peppers Red, Yellow or Orange Preferred
  • 1 lb Grass Fed Ground Beef
  • 1 cup Brown Rice
  • 1 can Crushed Tomatoes
  • 1 can Chicken Stock
  • 1 Garlic Clove Minced
  • Coarse Sea Salt and Freshly Ground Black Pepper


  • Preheat oven to 350F.
  • Season the meat with salt and pepper and brown in skillet on medium-high.
  • In the meantime, cook the rice with half the amount of liquid (using chicken stock rather than water will add flavor) and half the time as noted on the directions.
  • Add the can of tomatoes, including liquid, into the skillet with the ground beef.
  • Once the rice is done, add that to the skillet along with the minced garlic and salt and pepper.
  • Combine all ingredients well.
  • Cut the tops off the peppers and remove all the seeds from inside.
  • Take your meat and rice mixture and fill the peppers to the top and put the tops back on.
  • Cover the entire baking dish with aluminum foil trying to make sure it doesn’t touch the peppers and bake in the oven for about 50 minutes.
  • Remove the foil and cook for an additional 10 minutes.
  • Make sure the peppers are tender, but not falling apart.