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Stuffed Peppers



1 jar of marinara sauce

6 bell peppers (red, orange, yellow and/or green)

1.5 cups of dry rice, cooked (4+ cups prepared) 

1 pound of ground meat (turkey, bison, etc.)

1 onion, diced

3-4 carrots, diced

1 cup fresh or frozen corn

Any additional veggies you have around (diced zucchini, diced mushrooms, etc)

1 teaspoon oregano

1 tablespoon Worcestershire sauce

salt and pepper to taste





Preheat oven to 375


Prepare rice.  Use a rice cooker or stovetop, and use 3 cups water to 1.5 cups rice.  If using stovetop, bring rice and water to a boil in a saucepan over high heat.  Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20-25 minutes. Set cooked rice aside.


Cut the tops of off your peppers and remove seeds from inside.  Rinse and set aside.


Pour about half of your marinara sauce into the bottom of a baking dish large just enough to hold your 6 peppers, with sides high enough to prevent the peppers from falling over and to keep the sauce from spilling over.


Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Add remaining veggies and sauté until al dente.  Add veggies to rice.


Using the same pan, brown your meat, then drain if needed.


Add meat, remaining marinara, and seasonings to rice/veggie mixture, stirring to combine.


Stuff peppers with meat/rice/veggie mixture, packing in using a spoon.  Place peppers open side up into baking dish lined with marinara.


Cover peppers with foil then bake in preheated oven for ~45 minutes.  Remove foil and continue to bake until tops are browned, another ~10 minutes.

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