Smoky Stuffed Peppers

Smoky Stuffed Peppers


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Fill sweet bell peppers with a hearty mix of ground beef, white rice, and smoked paprika. While we recommend using yellow bell peppers, you can opt to use red bell peppers instead.

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Time needed

15-20 min preparation + 1 hour cooking

Serving Size / Yield

4 servings


  • 3 Large Yellow Bell Peppers, halved and seeded
  • 2 Tbs. Olive Oil
  • 1 C. Chopped Onions
  • 3 Tbs. Fresh Parsley, chopped
  • 2 Garlic Cloves, chopped
  • 1/3 C. Cooked Brown Rice, cooled
  • 1/2 Tbs. Smoked Paprika
  • 1 tsp. Sea Salt
  • 1/2 tsp. Ground Black Pepper
  • 1/4 tsp. Ground Nutmeg
  • 1/2 C. Tomato Sauce
  • 1/2 lb. Lean Ground Beef
  • 1/2 C. Plain Bread Crumbs
  • 1 Egg, beaten

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Preheat oven to 350 degrees. Remove the tops and stems from 2 halves of the bell peppers, and roughly chop them up for the stuffing. In a large sauté pan, heat oil over medium high heat. Add the onions, parsley, garlic and chopped pepper pieces. Sauté until onions are softened and translucent. Transfer the sautéed vegetables to a large mixing bowl, then add the rice, paprika, salt, pepper and nutmeg. Mix until the ingredients are evenly distributed. Allow the mixture to cool thoroughly before stirring in the tomato sauce, ground beef, bread crumbs, and egg. Fill the remaining pepper halves with the beef mixture, allowing the mixture to mound in each half. Place the filled peppers in a 9x13" baking dish. Bake peppers uncovered for about one hour until tops are browned and thermometer inserted into filling registers 165 degrees.

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