Stuffed Red Peppers

Stuffed Red Peppers

We stuff peppers a lot of different ways – this is our current favorite.


  • 8oz (240gr) ground beef
  • 1 medium onion, chopped
  • 1 rib celery, chopped
  • 2 cloves garlic, minced
  • 1 tbs olive oil
  • 1 tsp paprika
  • 1 tsp chili powder
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1/3 cup acini di’pepe pasta (peppercorn) aka Israeli couscous,
  • 15oz (450gr) whole, peeled tomatoes, chopped, with juices.
  • 1/31/2 cup beef stock
  • 23 nicely shaped bell peppers, cut in half, seeds removed
  • 810 mini mozzarella balls, cut in half
  • 1 cup (8oz, 250ml) tomato sauce


  • Put a large pot of water on high heat and bring to a boil.
  • When water is boiling drop peppers in and simmer for 5 minutes.
  • Remove, drain, and put into a baking dish.
  • In skillet heat oil over medium-high heat. 
  • Add garlic, celery and onion and sauté until transparent, about 5 minutes.
  • Add paprika, chili powder and sauté 1 minute longer.
  • Add beef and sauté until cooked through breaking it up as it cooks.
  • Add tomatoes, herbs, pasta and 1/3 cup beef stock to skillet. Stir well.
  • Turn heat to medium and simmer until pasta is done, about 10 minutes, stirring frequently and adding more stock if necessary.
  • Divide mozzarella between peppers.
  • When meat mixture is ready spoon into the pepper halves, on top of the mozzarella. Cover with foil and bake for 15 minutes at 400F (200C).
  • Remove foil, top with tomato sauce and bake, uncovered for another 5 minutes. 
  • Remove and serve.


I make stuffed peppers and winter squash often during the fall so I divide the ground beef into the right portion and freeze.

Keywords: stuffed pepper, red peppers

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