STREAMING NOW: Siba's Table
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Stuffed peppers make a wonderful warm supper. This low fat recipe is a great way to use up leftover cooked meat. It can easily be vegetarian, too. Simply substitute carrots or other vegetables for the meat.”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Cut the peppers in half from stem to bottom. Remove seeds and ribs. Keep as much of the flesh at the stem end as possible. Place peppers, cup side up, in a baking dish. Set aside.
  3. Heat a oil in a nonstick sautee pan. Add potatoe, onion and cabbage. Saute until onion starts to become translucent and potatoes are partly cooked. Add garlic and mushrooms. Cook about 5 minutes more.
  4. Add ketchup and salt and pepper. Stir well. Remove from heat and stir in the meat and cheese.
  5. Fill pepper halves evenly with the meat & veggie mixture. Mound it up as needed.
  6. Pour 1cup water into the pan under the pepper halves. Bake in preheated oven for about 45 minutes or until peppers are well cooked and potatoes are done.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: