Stuffed Peppers


Stuffed Peppers (photo: R Marinho)
Stuffed Peppers (photo: R Marinho)


So this recipe comes from having a lot of left over chili and after you have eaten chili for a couple meals, it’s the last thing you want to eat. So I took my husbands VERY yummy and flavorful left over chili, added left over rice and stuffed all of this in peppers. It turned out so good the first time that I made it with pretty much anything I had around.

This is a fantastic recipe to clean out your fridge and get rid of any canned vegetables that you don’t want anymore. You can be as creative as you want but the base of it is rice and tomato sauce to make sure everything combines well. You can also make it as spicy as you want. I like to use a lot of garlic and onions. Adds flavor without adding calories. This is an excellent left over lunch because it comes already put together. You just heat it up in a microwave and enjoy!

  • 4-5 Peppers
  • 2 cups cooked rice – Left over rice works the best
  • Veggies – Combination of whatever you have in your fridge
    (Carrots, Celery, Onion, Garlic, Corn, Zucchini, Potatoes, Broccoli, Tomatoes, Jalapeños)
  • 1 cup beans – I used canned Kidney Beans
  • 1 pound cooked ground meat – I like ground turkey
  • 1 tablespoon hot sauce
  • 2 caps tomato sauce
  • ½ cup fresh parsley – or whatever fresh herbs you have
  • Salt and Pepper to taste

Combine everything in a pan and sauté.
Core peppers by removing the “lid” and removing the seeds.
Stuff peppers with vegetable mixture insuring you stuff it full to the top.
Put pepper lid back on the stuffed pepper.
Put peppers in an oven safe dish and add half inch of water around them. (This will enable the peppers to steam)
Bake at 350° for half an hour or until peppers are medium soft

Notes and Tips: You can use brown rice, just make sure it’s fully cooked and remember that brown rice takes longer to cook than white rice.

Notes and Tips: You can use left over chili and just add rice and stuff the peppers. This is SUPER yum!

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