One of the summer harvests I get most excited for is bell peppers. It’s difficult to choose a favorite vegetable, but I think bell peppers would be on the top of the list. They come in four beautiful colors, can range from sweet to slightly spicy and are so versatile you can use them cooked or raw in pretty much anything. They taste the best in summer and this is also when they’re most affordable.
As a kid, I grew up eating microwaveable stuffed peppers that my parents would buy by the dozen. They were one of my favorite easy meals, and I probably ate over 100 of them before I turned eighteen.
Okay, maybe more. I’m not counting.
I eventually moved away from processed foods and frozen dinners, but the love of stuffed peppers never left me. I wasn’t exactly sure how to make stuffed peppers but decided to start experimenting.
While the stuffed peppers I grew up on had rice in them, I found that the extra step of cooking rice just made the stuffed pepper recipe seem more complicated. Even if I used leftover rice, it meant I had to wait until I actually had leftover rice to make the peppers. I really wanted this to be an easy stuffed bell peppers recipe that I could make on the spur of the moment, so I decided to use whole wheat bread crumbs to bind things together instead.
Another big difference is that the microwave version was always stuffed green peppers. While I will choose to use just green peppers when they are a lot cheaper than the other colors, I do like to use multiple colors for visual impact, especially in the summer when they’re all on sale. Let your budget determine what colors you want to use.
The serving size depends on how hungry you are and whether or not you have any side dishes. If I serve this with salad, Eric and I each eat half a stuffed pepper but our exchange students (teenage boys) will still eat a whole one. To make it easy, I’m calling a whole pepper a serving. But know that it’s a big serving! With half a pepper per person, it will of course be half the cost and cut the nutrition information in half.
Have you ever made stuffed peppers? Have you stuffed other kinds of food?
Beef Stuffed Peppers RecipePrep time: 15 minutes Cook time: 70 minutes Total time: 85 mintues Yield: 6 servings
white onion, finely chopped
garlic cloves, finely chopped
- 1 lb
- 3 tsp
- 1/2 tsp
- 2 tsp
- 1 tsp
- 1 tsp
- 2 cups
whole wheat bread crumbs
- 1 15 oz can
tomato sauce, 6 TBS reserved
- 1/4 cup
fresh grated parmesan
- Preheat oven to 350 degrees.
- Heat onion and garlic on medium high in a large pan and cook, stirring regularly, until softened.
- In a large bowl, mix cooked onion and garlic with beef, salt, cayenne, chili powder, oregano, paprika, bread crumbs, and all but 6 TBS of the tomato sauce.
- Cut the tops of the bell peppers and scoop out the seeds. Spoon beef filling into each peppers and replace the tops.
- Stand peppers up in a baking dish and cook for about 50 minutes, until pepper is wrinkled and softened.
- Remove pepper tops and spoon remaining tomato sauce on top of the meat. Sprinkle with parmesan cheese. Cook an additional 10 minutes (without pepper tops).
- Serve hot, with pepper tops if desired.
Cholesterol 68.22mg, Sodium 2012.59mg, Total Carbohydrate 36.31g,Dietary Fiber 7.11g, Sugars 12.99g, Protein 30.72g, WW Points Plus 9, WW old points 8
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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.