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Stuffed Bell and Jalapeno Peppers

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“A basic comfort food with some added heat!”
1hr 30mins

Ingredients Nutrition

  • 4 -5 bell peppers
  • 4 -5 jalapeno peppers
  • 1 -2 lb ground meat
  • 2 cups jasmine rice
  • 1 medium onion (chopped)
  • 2 tablespoons parsley (preferably fresh, but dry is good as well)
  • 2 eggs
  • 2 -3 fresh garlic cloves (I prefer fresh, but powdered or salt is fine as well, up to your preference)
  • 12 teaspoon salt
  • 12 teaspoon pepper (I use peppercorns in my grinder, nothing like your own grounded fresh peppercorns!)
  • 1 tablespoon smoked paprika (you can use regular paprika, but I prefer the smoked variety)
  • 14 teaspoon red pepper flakes (for some more heat)
  • 1 (28 ounce) can tomato sauce
  • 1 (28 ounce) can diced tomatoes


  1. Hollow out your bell and jalapeno peppers, I dont like the hot spice from jalapeno so I discard the membranes and seeds.
  2. Mix together the ground meat, rice, onion, parsley, paprika, red pepper flakes, eggs, garlic, salt, ground pepper.
  3. Once that is mixed well, stuff into your bell and jalapeno peppers.
  4. In a large pot mix together your tomato sauce and diced tomatoes and let them simmer.
  5. Preheat oven to 350 - 400 degrees.
  6. Once the tomato mixture has simmered about 5 - 10 minutes, it doesnt need to be boiling , just warm to hot temperature.
  7. Now arrange your peppers so they sit upright,make sure your peppers fit in the pan, if its too large the peppers will fall over and not cook evenly.
  8. Pour your tomato mixture into the pan , and ladle some sauce on top your peppers.
  9. Place in the oven and cook for 60 minutes, in 15 minute intervals, take out of the oven and baste the peppers.
  10. Hope you all enjoy this recipe, this is one of my favorite dishes in the world, but i like a bit of heat, hence the jalapenos and red pepper flakes. Feel free to follow Me here and on Facebook!

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