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Lighter Stuffed Bell Peppers

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“From Cooking Light-feel free to use your favorite color of peppers. To keep it light and add even more flavor, substitute turkey Italian sausage. I haven't made this version yet, but I would probably top with some additional parmesan after uncovering.”

Ingredients Nutrition


  1. Preheat oven to 450.
  2. Cook rice according to pkg. Set aside.
  3. While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and membranes. Place peppers, cut side down in an 8" square microwave safe baking dish; cover with plastic wrap. Microwave at HIGH 2 min or til crisp-tender.
  4. Heat a large nonstick skillet over med-high heat. Add beef and next 5 ingredients; cook 4 min or til beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 c pasta sauce, and cheese to beef mixture, stirring to combine.
  5. While beef cooks, combine 1 1/2 c pasta sauce and wine to a boil in a small saucepan.
  6. Spoon about 3/4 c beef mixture into each pepper. Place peppers in a 2 quart baking dish coated with cooking spray; add sauce mixture then cover with foil.
  7. Bake at 450 for 20 minute Uncover; bake 5 more min or til lightly browned. Garnish with pepper tops if desired.

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