Food / Main Dishes

Best Stuffed Peppers


Since this recipe was originally posted, this blog has shifted it’s focus to the pesco-vegetarian diet. I’ve decided to keep a few popular meat recipes in my index for your convenience, but if you like this recipe and want  to try something meatless, check out my Vegetarian Stuffed Peppers With Lentils, or my Best Quinoa Stuffed Peppers! Thanks for stopping by.

Growing up, I was not a fan of stuffed peppers at all. Most of the stuffed peppers I’d had were poorly seasoned, the meat to rice ratio was off, and they relied on a bath of tomato sauce for flavour. However, the idea of a pepper stuffed with meat, rice, sauce, and cheese seemed so right. So, I took it upon myself to create my own version and I spruced things up a bit. Instead of using ground beef only, I decided to throw some sweet longanisa sausage into the mix. I also like to add chopped up mushrooms, diced tomatoes, and then of course some tomato sauce and rice. Because of the sweet longanisa sausage, I’m pretty light on the seasoning – I add a bit of onion powder,  garlic powder, sea salt and ground black pepper. Nothing fancy – stuff you probably have kickin’ around in your drawer!

Another thing I like to do is char my peppers on the grill before serving. It brings out awesome flavour and it tenderizes the peppers nicely. That step is totally optional, but I like to include it as an “official” part of this recipe since it’s a step I would never skip.


Best Stuffed Peppers

The best stuffed peppers you'll ever have! (Maybe, but probably).
Servings 8


  • 4 large bell peppers gutted and halved
  • 1 tablespoon of canola oil
  • 1 teaspoon of onion powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of sea salt
  • 1 teaspoon of ground black pepper
  • 1 lb ground beef or ground chicken, or ground turkey
  • 1 lb sweet longanisa sausage can use honey garlic sausage, or any sweet sausage, as a substitute
  • 2 cloves of garlic minced
  • 1 cup of diced tomatoes drained
  • 1 cup of mushrooms diced
  • 1 cup of tomato sauce
  • 1 cup of Minute Rice
  • 2 cups of mozzarella cheese shredded
  • 1/4 cup parmesan cheese grated
  • Fresh flat leaf parsley for garnish optional


  • Heat grill on high heat.
  • Place halved peppers on grill and grill until slightly charred with grill marks - approx. 5 minutes a side.
  • Remove from grill and place on a plate. Set aside.
  • In a large skillet, heat cooking oil.
  • Add minced garlic and saute until fragrant; make sure not to brown the garlic.
  • Add the ground beef (or chicken/turkey) and the sausage. (If the sausage was in casing, make sure you squeeze it out of it's casing).
  • Add the onion powder, garlic powder, sea salt and ground black pepper.
  • Stir well until meat is cooked.
  • Add mushrooms, diced tomatoes, tomato sauce, and M?inute Rice.
  • Bring the heat to high until mixture reaches a simmer, and then bring the heat to low. Allow to simmer for approx. 5 minutes.
  • Remove from heat and add 1 cup of shredded mozzarella cheese.
  • Mix well and set aside.
  • Pre-heat oven to 375F.
  • With a tablespoon, carefully scoop the meat mixture into the peppers. Pack the peppers as much as you can and press down on the mixture to secure.
  • Sprinkle each pepper with the remaining shredded mozzarella.
  • Finish off by sprinkling each pepper with shredded parmesan.
  • Place the peppers in the oven for approx. 15 minutes or until the mozzarella cheese melts and bubbles.
  • Turn the broiler on to high heat and place the peppers under the broiler for approx. 2 minutes, or until cheese browns slightly.
  • Garnish with fresh flat leaf parsley (optional).


  • […] recipe was inspired by these meaty stuffed peppers, which I came up with… what feels like another life time ago. Before this blog even existed. Once […]

  • […] to mention long overdue). This recipe was initially intended to be a plant-based spin on my meaty Best Stuffed Peppers — one of my most popular recipes from the pre-pescetarian days — but the pressure was just. […]

  • Rud
    January 7, 2017 at 7:55 pm

    I have made this receipe at least 20 times and SERIOUSLY … THESE ARE THE BEST STUFFED PEPPERS IVE EVER HAD!!i would definitely recommend them!! Thank you so much

    • Killing Thyme
      January 7, 2017 at 8:15 pm

      Hey Rud!
      Thank YOU so much! It means a lot that you took the time to stop by with feedback! I’m glad I’ve kept it on the site despite shifting my focus to the pescetarian diet. I seriously need to remake a vegetarian version of this so that I can dig in once again — thanks again for the feedback :)

      • Faith
        April 28, 2020 at 7:25 pm

        I agree – this is an amazing recipe!!!!

        • Killing Thyme
          April 29, 2020 at 7:28 pm

          Thanks, Faith! I’m so glad you enjoyed it. I really need to make it again :P

  • […] May 14, 2015 by Killing Thyme 8 Comments […]

    April 7, 2016 at 4:05 pm


    • Killing Thyme
      April 7, 2016 at 4:09 pm

      Hi Shannah,

      Yes, this would work with mild sausage! It will change the flavors up a bit mind you, but not in a bad way :)

  • Jen
    February 19, 2016 at 8:17 am

    Made these last night and they were AMAZING! I have had many a stuffed pepper in my lifetime, and none can compare to these! Hubby, who swore up and down, “I do not like stuffed peppers,” devoured 4 of them. Great recipe and one that I plan to make again for years to come! Thanks!

    • Killing Thyme
      February 22, 2016 at 4:30 pm

      Hey Jen, thanks for taking the time to comment and let me know! I’m so glad you and your family enjoyed them :)

  • Cat
    January 4, 2016 at 8:51 pm

    Made this tonight. Thank you so much! My picky eaters even loved it as well!! I substituted quinoa for the rice and used less cheese. Delicious!!

      January 4, 2016 at 10:45 pm

      Hey Cat – I’m so glad you and your picky eaters loved it! Nothing feels more victorious than pleasing picky eaters, haha. Thanks for stopping by to let me know!

  • Nicoletta @sugarlovespices
    May 19, 2015 at 1:26 pm

    We love stuffed peppers and yours look fantastic!

      May 24, 2015 at 11:23 pm

      Thanks, Nicoletta!


Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.