Stuffed Peppers


  • 6 medium-sized sweet peppers (I like several colours just for the visual appeal)
  • 1 sweet onion, diced
  • 2 cloves garlic, grated finely
  • 1 ½ lbs. good quality lean ground beef (pork, chicken, turkey)
  • 1 tsp. salt for each lb. of meat
  • ½ tsp. ground pepper
  • 1 small can fire-roasted diced tomatoes
  • ½ lb. mushrooms, sautéed until well-done – with a couple of sprigs of thyme and fresh lemon juice
  • 1 cup cooked brown rice (I use basmati)
  • 1 tsp. dried oregano
  • ½ cup shredded cheddar cheese
  • Pinch of red pepper flakes (optional)

Rice preparation:

  • ½ cup brown rice
  • ¾ cup broth or water
  • ½ tsp. kosher salt
  • 1 tsp. olive oil


  1. In a large skillet, brown beef in a couple of tbsp. of olive oil with the salt and pepper.
  2. Add onions and cook until onions are translucent and meat is cooked. Stir in the garlic, grated or finely chopped and cook for a couple of minutes. Add rice, cooked mushrooms, tomatoes and dried oregano. Taste and adjust seasoning. (sometimes, I add a splash of balsamic vinegar)
  3. Find a cooking vessel or slow cooker with a lid and make sure the peppers will fit. Cut the tops off the peppers and scoop out the membranes and seeds. If necessary, shave a thin slice from the bottom so they will sit upright. Fill the peppers with the mixture. Place in the cooking vessel with a ¼ cup of water, tomato juice or broth.
  4. In a slow cooker, cook on low for about 4 hours.
  5. In the oven, cook at 350 degrees, uncovered for about 40 minutes or until peppers are tender but not limp.
  6. Top with grated cheese, if desired and cook for about 15 minutes or until cheese is melted. Serve with sour cream or Greek yogurt.