Stovetop Stuffed Peppers

Prep 10 min

Cook 45 min

Ready in 55 min

These stuffed peppers deliver nostalgic, homemade flavor like Grandma’s—and they come together in under an hour with a quick and easy stovetop method.

Ingredients

4 large bell peppers, any color
2 cups (500 mL) beef broth, divided
1 can (15 oz./425 g) tomato sauce
1 tbsp (15 mL) Bell Pepper Herb Rub
2 lbs. (1 kg) lean ground turkey, ground beef, or plant-based meat crumbles
1 pkg Meatloaf Meal Mix
2 cups (500 mL) cooked rice (see cook’s tip)
Optional: Grated mozzarella or cheddar cheese, sour cream, chopped parsley

Directions

Use the Pepper Corer to remove the seeds from the bell peppers and then cut in half lengthwise.
Place 1 cup (250 mL) of the broth, tomato sauce, and rub in the 4.5 qt. (4.3-L) Stainless Steel Saute Pan. Stir to combine and bring to a boil over medium-high heat. Reduce the heat to low and cook for 5 minutes, stirring occasionally.
Meanwhile, add the ground beef, meal mix, remaining broth, and rice to the Deluxe Stand Mixer. Set to for MIX 45 seconds.
Divide the meat mixture evenly into the 8 pepper halves and place them into the sauce. Reduce the heat to low and cover.
Cook for 35–45 minutes, or until the meat is cooked through and the peppers are tender. Top with grated cheese in the last 5 minutes of cooking, if you’d like.
Spoon the sauce over the peppers to serve and garnish with sour cream or chopped parsley, if you’d like.

Yield:

8 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 280, Total Fat 9 g, Saturated Fat 2.5 g, Cholesterol 80 mg, Sodium 700 mg, Carbohydrate 24 g, Fiber 2 g, Sugars 6 g (includes 0 g added sugar), Protein 27 g

Cook's Tips:

This recipe is a great way to use leftover rice or grains. If you’re cooking rice just for this recipe, make sure it’s cooled to room temperature before combining with the meat.

You can use a combination of ground turkey and ground beef, if you’d like.

Try using the Roasted Red Pepper Tomato Bisque Mix! In step 2 instead of the tomato sauce and rub, place 3 cups (750 mL) of beef broth and the soup mix in the 4.5 qt. (4.3-L) Stainless Steel Saute Pan. Whisk to combine and bring to a boil over high heat. Continue reducing for 5 minutes, whisking occasionally.