Tag Archives: peppers

Stuffed Bell Peppers

I am one of those whose food preferences changes with the season – I love hearty warm dishes during Winter, but I crave things that are light and crisp during the Summer. In the Spring, it’s often hard to predict what would “feel” right as there are warm days but warnings of frost in the morning for the DC area.

One of my family’s (yes baby too!) favorite dishes to make during those fickle days and nights are stuffed bell peppers. You get the best of both worlds: the fresh vegetables with the heartiness of a meatball with marinara.  It’s a fast dish to put together and the meat mixture easy to adjust to particular palates. The meat seasoning is also how you like it. We prefer things to be very herby with only a minimal amount of salt. But you can adjust the seasoning to please your palate best! Before you bake the peppers, just cook up a little of the meat in a fry pan to see if you like it’s flavor.

This is truly one of those great in-between seasonal type of dishes. We usually serve our stuffed peppers with either some dinner rolls or a baked potato.

Hands on time: 10 minutes

Total time: 60 minutes


  • 1 lb lean ground beef
  • 1 large egg
  • 1/2 cup bread crumbs
  • 2 cloves garlic minced or crushed
  • 1 small onion grated
  • 1 1/2 to 2 tsp dried basil
  • 1 1/2 to 2 tsp dried oregano
  • 1 1/2 to 2 tsp dried parsley
  • 1 1/2 to 2 tsp of Italian seasoning
  • 1-2 tsp salt
  • 1/2 tsp pepper
  • 3 bell peppers (any color)
  • 2 cups of marinara sauce
  • 6 1/4 inch slices of fresh mozzarella


  1. Preheat the oven to 350 degrees
  2. Combine the beef, egg, bread crumbs, garlic, onion, basil, oregano, parsley, Italian seasoning, salt, and pepper in a medium-sized bowl.
  3. Spray a 13 x 9 baking dish with cooking spray
  4. Half, de-stem, and deseed the bell peppers.
  5. Stuff each bell pepper with about 1/6 of the meat mixture
  6. Pour the marinara sauce over the stuffed peppers
  7. Place one slice of mozzarella on each pepper.
  8. Bake for about 50 minutes or until the inside of the meat reaches 165 degrees.

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