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Stuffed Bell Peppers from Cooking Light

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“This is our favorite recipe for stuffed peppers. I like to use red or yellow peppers. The kids don't eat the peppers, but they do love the filling. This recipe doesn't make quite enough, so I always double it. The leftovers reheat wonderfully. You can also make the filling and freeze it for a later date. When you pull it out of the freezer and thaw, you'll only have to prepare the peppers, stuff them and bake.”
1 pepper

Ingredients Nutrition


  1. Preheat oven to 450.
  2. Cook rice according to package directions. Set aside.
  3. While rice cooks, cut tops off peppers, discard seeds. Place peppers, cut sides down, in an 8 inch square baking dish and microwave on high for 2 minutes, or until peppers are crisp-tender. Do not overcook.
  4. In a large skillet, cook beef, onion, parsley, paprika, salt and allspice. Remove from heat.
  5. Ad rice, 1/2 cup pasta sauce, and cheese to beef mixture, stir to combine.
  6. While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.
  7. Spoon about 3/4 cup beef mixture into each pepper. Place peppers in a 2 quart baking dish coated with cooking spray, add wine mixture to pan (save some sauce to drizzle over the tops of the peppers). Cover with foil.
  8. Bake at 450 for 20 minutes. Uncover; bake an additional 5 minutes or until ightly browned.

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