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Best Stuffed Peppers

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


  • 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).