Tuesday, October 25, 2011

Stuffed Peppers

Stuffed Peppers

4 red, orange or yellow bell peppers
½ pound ground sirloin
½ onion, thinly sliced
1 zucchini, seeds removed and chopped
1 carrot, peeled and chopped
2 garlic cloves, minced
¼ tsp freshly ground black pepper
½ tsp chipotle pepper
½ tsp pimenton
½ tsp salt
½ tsp oregano
½ cup vegetable stock
28 oz can crushed tomatoes
15 oz can cannellini beans, drained and rinsed
½ cup shredded jack cheese

Preheat oven to 375-degrees.  Cut the tops off each of the bell peppers, then using a spoon remove the seeds and ribs, coat each with olive oil, season with salt and pepper inside and out, then cover with aluminum foil and bake until filling is prepared.

To prepare filling; start by browning the ground beef, carrots and onion, once browned add the garlic and spices and allow to cook three minutes, before adding the tomatoes and stock.  Stir in the zucchini and jalapenos.  Bring the sauce to a boil then turn reduce the heat and simmer until the sauce thickens and the vegetables are thoroughly cooked.  Last, stir in the cannellini beans.

Equally fill each bell pepper with the filling and bake for 30 minutes, sprinkle the tops of each with shredded jack cheese and bake until golden.


  1. Ooo I love stuffed peppers! I bet these were so flavorful! My other half makes the stuffed peppers in the family, maybe I'll email him this post as a hint!


  2. Yummy these look delicious! What a great recipe! :)