Stuffed Peppers

I am strongly suggesting grass fed ground beef for this recipe. Emerging research suggests that not only is it a great source of protein and vitamin B12, but cattle who graze on grass (rather than processed corn and grain) are naturally leaner and contain more beneficial Omega 3 fatty acids. Always look for the term Grass Fed on the label.


Stuffed Peppers



4 red, yellow or green bell peppers, tops and seeds removed

1 lb of Grass fed ground beef

½ small sweet onion, diced

3-4 garlic cloves, diced

1 Tbs fresh or dried basil

½ Tbs dried oregano

1 tsp salt

½ cup jarred marinara sauce (look for a variety that has no ADDED sugar)

¼ cup freshly grated parmesan cheese (plus extra for topping)

1 Tbs olive oil


Preheat oven to 350 degrees F. Stand peppers up in a shallow baking dish. Cut a little off the bottoms to allow for leverage and also to create an “escape” for extra juices. In a medium bowl combine beef, onion, garlic, basil, oregano, salt, marinara sauce, and cheese. Fill each pepper with ground beef mixture. Drizzle with olive oil and replace tops. Cover with foil and bake for 1 hour. Remove foil, sprinkle with extra parmesan cheese and place under broiler for additional 3-5 minutes or until cheese starts to brown. Spoon any extra liquid reserved from the baking dish over the peppers. Serve.
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