Classic Stuffed Peppers

by | Updated: August 3rd, 2018 | Read time: 1 minute

Why tinker with a classic? You grew up eating Mom’s delicious stuffed bell peppers, and you loved them then just as you love them now. After all, Mom had a secret technique that’s worth passing on to the next generation: she always roasted the peppers before stuffing them. Your quick-cooking attempts never tasted quite like Mom’s because you skipped the pre-roast and instead boiled the peppers. Another bonus of roasting over boiling? You’ve got one less pot to clean! Mom was right—and not only because she said so!

Stuffed Bell Peppers in White Baking Dish |

Serves 5


5 red bell peppers, top sliced off and seeded
1 lb. ground beef or turkey
1 shallot, minced
8 oz. tomato sauce
1-1/2 cups cooked brown rice
1/4 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. ground black pepper


  1. Preheat oven to 400. Line baking sheet with parchment paper of foil.
  2. Place empty bell peppers on baking pan and roast for 25 minutes until soft.
  3. Meanwhile, brown beef or turkey with shallot. Remove any excess grease from pan with towels or paper towels.
  4. Stir in tomato sauce, rice and spices. Adjust seasonings to taste.
  5. Remove bell peppers from oven and carefully fill each bell pepper with 3/4 cup of stuffing.
  6. Bake for 15-20 minutes.
Pamela Higgins

Pam Higgins, Certified Health Coach, AADP received her credentials from The Institute for Integrative Nutrition in 2010. Pam is the Founder of Total Health Counseling, LLC and She is a sensitive foodie and focuses on teaching clients about eating delicious food with pleasure. Pam will show you how to access your blueprint for healthy eating and lifestyle so you can be your best. Pam healed herself from years of chronic digestive and skin inflammation by accessing her own blueprint for healthy living and helps her clients find foods that nourish + balance their bodies. Pam lives in South Florida with her husband, Heman and dog, Cali. Contact Pam directly via email at